Tuesday, March 1, 2011

Pasta with Roasted Red Pepper Sauce

Farmers Wife Original.

I love pasta, like seriously love it. I don't make it that often because I can't let myself eat something that loaded with carbs (as much as I may want too...). And here's the thing, I don't think I've had a pasta I didn't like, including a sauce. Now I'm not a huge meat sauce fan, just seems way too heavy to me. But a nice white sauce such as Alfredo, or my special spaghetti sauce is always a huge hit. But this roasted red pepper sauce... Let me just say Wow!! I was blown away, I didn't expect too much from this, I just have always wanted to try it. I certainly didn't expect my boys to like it at all, and guess what?!? They BOTH loved it!!! I was just amazed at how a simple sauce like this had so much flavor and was such a great meal that I didn't feel guilty about because it's a pretty light sauce. Now I will tell you, this is a different flavor from your typical pasta sauce, and I'm not going to say it's necessarily kid friendly, because I don't see most kids liking vegetables the way my little Sous Chef does, he would sit and just eat fruits and vegetables all day long if I let him (I know, my kid is awesome! Aren't you jealous? hehe!). The other thing I love about this sauce is it's simplicity. I threw this together in the 20 minutes it took my Farming Hubby to get home from work, as you already know I love to have dinner practically served up the moment he walks in the door so this was a huge plus to me. I also made a fresh homemade Foccacia bread to go with this, I'll post that recipe later! Enjoy~

Ingredients: makes 4 servings
3-4 Roasted Red Peppers (either homemade roasted peppers, or store bought)
1/4 -1/3 cup Heavy Cream
2 Tablespoons Olive Oil
3 cloves of Garlic, minced
1/4 Onion, finely diced
1/4 cup Shredded Parmesan Cheese, plus more for topping
1/2 Teaspoon Oregano
Dash of Basil
Sprinkle of Fresh or Dried Parsley
Salt and Pepper to taste
1/2 box Cooked Pasta, I used Angel Hair

Cook pasta according to package directions, drain and set aside. In the same pot (or you can do in a separate pot) heat olive oil and saute garlic and onion. In a blender or food processor, puree the peppers until smooth (I left a few chunks in mine) and pour into the pan with the garlic and onion. Once warmed, add in the cream, spices and Parmesan cheese. Stir occasionally, til the cheese is melted (at this point you can taste test it and if you need to add more spices or you want more pepper you can puree some more pepper and add it in). Once ready, add the pasta back to the pot, and toss to coat. Serve warm with shaved or shredded Parmesan cheese on top.

Told you it was simple didn't I? I really has a great flavor, and we just loved this. I did use jarred peppers, as I had them on hand and wanted to make it easy on myself. But I can just imagine how amazing this would taste using freshly roasted peppers! Next time I want to try that. But I give this a 4.5 rating, as we all loved this SO much!

This is the sauce itself! So beautiful and nummy!

Print Friendly and PDF