So just in case you think that we’re subsisting on cakes and brownies around here, I do actually cook real food at some point, as evidenced by the above onions. I’m sure Rabi wouldn’t mind if I only made cake and chocolatey things all day, but as our nutrition class has taught us, that is most definitely not a healthy diet. It would be an ideal diet, though, wouldn’t it? Though that may be a dream land where chocolate contains nutrients and doesn’t do anything to your hips, some dishes almost make up for that.
If you are in the know about the food internet scene, you probably have heard of Pioneer Woman. She’s probably who I would like to be when I grow up, but there is no way I will ever be that interesting. Anyway, between her love story and beautiful kids and amazing photography, there isn’t much she can’t do and her cooking is no exception. Unfortunately, since she lives on a cattle ranch and feeds a lot of cowboys, a lot of her recipes are not Rabi friendly, but luckily her ‘cowgirl’ food is.
Pasta always seems to be my go-to food. I know that it got a bad rap from Atkins and South Beach, but whatever. It’s tasty, it is actually healthy (contrary to those crazy people’s beliefs), and it’s easy to make. Though I haven’t forayed into making my own pasta from scratch, I love fresh pasta. But after a while, even the best fresh pasta + sauce + side is a boring meal. Enter Pioneer Woman, who made this amazing roasted red pepper sauce. It’s so easy to make and really does make an elegant meal. This would be great for a dinner party and is still good for a pretty quick weeknight meal that is a little special.
Pasta with Roasted Red Pepper Sauce
- 3 whole Red Bell Peppers
- 2 Tablespoons Pine Nuts (optional)
- 2 Tablespoons Olive Oil
- ½ whole Medium Onion, Finely Diced
- 2 cloves Garlic, Minced
- ½ cups Heavy Cream
- Flat Leaf Parsley, Finely Minced
- Fresh Parmesan, Shaved Or Grated
- ½ pounds (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli, Etc.
Roast red peppers, and 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.
Give thanks for Italy.
Repeat as necessary.