Now on to this delicious sauce. I love, love LOVE roasted red peppers. I like them raw and cooked in stuff like stir-fry too, but I really love them roasted. They just have this sweet, slightly tangy taste that is just beautiful. Slap them on wraps, sandwiches, burgers, pitas, pizzas, put them in hummus or other dips, or even in soup.
Roasted red peppers are obviously the star of this deliciously velvety pasta sauce. The flavor is not too bold, a little creamy, a little crunchy with punches of flavor here and there from fresh basil. If you're not a fan of goat cheese, you can switch it out for feta or even parmesan.
Pasta with Roasted Red Pepper Sauce
3 red peppers
2 Tbsp. pine nuts
2 Tbsp. olive oil
1/2 medium onion
2-3 cloves garlic, minced
1 cup chicken or vegetable broth
1/2 cup heavy cream or half and half
fresh basil leaves, torn or chopped
2-3 oz. goat cheese
salt and pepper, to taste
3/4 lb. pasta
Roast red peppers either under the broiler or on your grill until charred, flipping halfway so you get both sides. Place in ziploc bag or container with a lid and allow to cool and sweat. Peel charred skins off, remove seeds and set aside.
Lightly toast pine nuts in a frying pan over medium-high heat.
Place pine nuts and roasted peppers in a blender and blend until smooth.
Bring a large pot of water to boil and drop pasta. Cook according to package directions.
In a large skillet, heat olive oil over medium heat and add onion. Cook until soft and translucent. Add garlic and cook another minute. Add pepper puree, broth and cream. Stir to combine and salt and pepper to taste. Crumble in goat cheese and stir to melt. Remove from heat, add fresh basil, check for seasoning again and adjust as necessary.
Drain pasta and stir into sauce. Top with more fresh basil, if desired or a couple scratches of parmesan.
SOURCE: Pioneer Woman
Congrats on the new camera, and this pasta sounds great.
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