Get ready for some roasted red pepper and pine nut pasta perfection, y'all! That's some delicious alliteration. I used The Pioneer Woman's recipe, which I really loved. I've made roasted red pepper pasta sauce before with olive oil, but this sauce was much more flavorful and decadent with a bit of cream (yum), pine nuts, sauteed onions and garlic.
3/4 lb penne pasta (I like penne best for this because the sauce really clings to it.)
2 red bell peppers (have to be red, folks)
2 cloves of garlic
1 small onion
extra virgin olive oil
3 T pine nuts
1/2 c heavy cream (decadent, I know!)
parmesan & basil (to garnish)
It makes about 4 servings. If you're Texan, well, let's call it 3.
Take a small onion...
...and peel and finely dice it. You'll also want to finely mince 2 cloves of garlic.
Heat about 2T evoo in a deep pan on medium-low...
Saute onion and garlic slowly with a little s&p for about 10 minutes, until soft.
Get your bell peppers rinsed and ready to be broiled in the oven. You may want to give 'em a pep talk. Broil (with - it may go without saying - your oven on "broil"), turning frequently, for about 10 minutes until charred on all sides.
They should look burned. Burned = flavor (except later on in this recipe...you'll see.) Let them cool for a few minutes.