Tuesday, April 14, 2009

Roasted Red Pepper Orecchiette

On Saturday I made a pasta dish that I found on Pioneer Woman's web site. Both Big Bear and I really enjoyed it. It was quick and simple. This is definitely a keeper.

Pasta with Roasted Red Pepper Sauce

3 red bell peppers
2 tablespoons pine nuts (optional)
1/2 medium onion, finely diced
3 cloves garlic, minced
1/2 cup heavy cream (I used half & half)
Flat leaf parsley, finely minced (I didn't have any so I julienned some basil.)
Fresh Parmesan, shaved or grated1/2 to 1 pound pasta: orecchiette, penne, fusilli, etc.

Roast red peppers, then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.
Lightly toast pine nuts in a skillet. Set aside.
Puree peppers with pine nuts. Set aside.
Cook pasta according to package directions.
In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.
Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together. Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.

Follow the link to the Pioneer Woman's site and you can see a much better explanation of how to roast the peppers. I put mine on the grill. It was simple. I won't be buying any more roasted red peppers in a jar, these were simple and good. :o)

1 comment:

Half Gaelic, Half Garlic! said...

This sounds really good!! I am going to have to try to roast my own peppers.....I have done them during the summer months outside on the grill, but have never tried to do them inside!!

Hope you had a great Easter weekend!