If I ever cook for you, I suggest you clarify as to whether this is a recipe that I’ve made before or not. If I tell you it’s the first time, please proceed with caution. I tend to be a bit lackadaisical when trying a new recipe, meaning the process goes something like this:
I find a recipe like this one and then skim through the instructions. Notice I said skim. Picking up key phrases like “red peppers” “place on baking sheet” and “roast in oven”, I then take a couple red peppers, place them on a baking sheet, and slide it in the oven. It’s possible I’ll go check the recipe to see how what the oven temperature should be set at, but I also might just guess.
After a little while, I check on the peppers, which seem to be getting pretty dark. I wonder to myself, “Should I be turning these over or something?” I go back to the recipe, which inevitably says, most likely in bold print, “turn at least once while roasting.”
Honest to goodness, why does anything I cook ever turn out? I like to cook alone in the kitchen not because I enjoy solitude, but because I don’t want people making fun of me, or asking pesky questions like “should that pot be boiling over like that?” What a buzz kill.
A note – this original recipe had pine nuts in it. Did I use pine nuts? No, because I didn’t notice they were included until I was about to blend the sauce. And I don’t keep things like that on hand, since it would make life way too easy. If Chase had been around, I would have asked him to go to the store for me, which is why he’s taken to wearing headphones or jumping in the shower whenever I’m cooking.
Seriously, I do cook really tasty dishes. After the 2nd or 3rd try. Although, it should speak volumes that even my first attempt at this recipe was fabulous. Imagine what you’ll be able to do with it.
Creamy Roasted Red Pepper Pasta
Adapted from The Pioneer Woman
3 red peppers
2 tablespoons olive oil
1/2 medium onion, finely chopped
2 garlic cloves, minced
1/2 cup heavy cream
1/4 cup flat leaf parsely, finely chopped
Fresh grated parmesan
1/2 pound cooked short pasta (penne, rotini, rigatoni, etc.)
Preheat the oven to broil. Place the peppers on a baking sheet and roast in the oven until they become black and charred, turning at least once. Remove them from the oven and seal in a ziploc bag for about 10 minutes. When you take them out remove the skins and the seeds. Puree in a food processor and set aside.
Heat the olive oil in a large saute pan. Add in the onions and cook for about 2-5 minutes, stirring often, until they start to brown. Add in the garlic and cook one minute more. Pour in the pepper sauce and the cream and stir together. Season with salt.
Stir in the pasta and transfer to bowls. Sprinkle with parsley and parmesan and dig in!