Friday, November 22, 2013

Roasted Red Pepper Pasta

I apologize for this picture. I really, really struggle with the lighting in our new house. It is the main reason most meals never get shared here anymore. It's just so tough to take a decent picture!

Anyway, I decided to give this Pioneer Woman recipe a shot after I saw it on Food Network. I was impressed by how quick and easy it was, but I was really NOT convinced that I would like it. It turned out that my entire crew loved it. It is GREAT.

Here is the recipe,

1 lb box of Rigatoni (I actually used about 20 oz, so we'd have leftovers.)
4 tbs butter
1/2 white onion, diced
3 cloves garlic, minced
1 jar of roasted red peppers
1 cup chicken broth (I used water and buillion)
Salt and Pepper to taste
1/2 cup of milk or cream
1/2 cup of Parmesan cheese
Fresh basil, oregano, parsley (whatever you have)

Cook pasta as directed and strain.

Melt 2 tablespoons of butter over medium heat in a skillet. Add the onions and garlic until the onion is transparent. Then, add peppers until they are warmed through.

Carefully transfer the pepper mixture to the blender and blend (leaving some chunks.)

Add the other 2 tablespoons of butter to the skillet. Pour in the pepper puree and stir in the broth, salt and pepper and cream (or milk.) Once the sauce is incorporated, drain the pasta and toss it with the sauce. Top with Parmesan and fresh herbs. YUM!

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