I've made a handful of Pioneer Woman recipes, including her deadly cinnamon rolls. I withered (in a good way) when I ate one for the first time. I've made her roasted red pepper pasta before, and it comes together in no time if you use jarred roasted peppers. PW roasts her peppers, which isn't difficult. I'm definitely not averse to roasting your own peppers, it's just that red bell peppers for some reason have been expensive lately. So for simplicity's and my budget's sake, I used jarred peppers.
Confession: I don't really care for parsley, but I love the way it makes a dish pop! I suffer for my art.
This dish seriously comes together in no time, making it perfect for those nights you want home-cooking without spending the night in the kitchen. And according to my mom, it gets even better the next day for lunch.
Roasted Red Pepper Pasta (serves 4)
only slightly adapted from The Pioneer Woman
1 jar roasted bell peppers
2 tbs pine nuts
2 tbs olive oil
1/2 medium onion, diced
2 cloves garlic, minced
1/2 c heavy cream
Flat leaf parsley, minced (optional)
Fresh parmesan, shaved
1/2 lb - 1 lb pasta (Recommended: orecchiette, fusili, rotini, penne rigate, etc)
- Toast pine nuts in a skillet, taking care not to burn. Set aside.
- Puree peppers in a blender. Add pine nuts and puree again.
- Boil water for pasta. Cook pasta until almost al dente.
- In either a skillet with high sides or a saucepan, sauté onions and garlic in olive oil until soft. Add red pepper puree and cook over medium heat. Season with salt and pepper. Add heavy cream and stir, seasoning with more salt if needed. Add pasta to finish cooking in sauce. Toss together.
- Serve warm with parmesan shavings over top and sprinkled with parsley, if desired.