Pink Princess Sauce

With roasted red peppers on hand, this is an easy but decadent pasta dish for a weeknight meal. I have made it twice in the past week. It might become an addiction. The pasta dish was cleverly called "Pink Princess Sauce" to lure little girls to eat it. I will post soon about another variation of Pink Princess Sauce using tomatoes instead of red peppers.

PASTA WITH ROASTED RED PEPPER SAUCE

You will need:

3 whole red bell peppers

2 tablespoons pine nuts

2 tablespoons olive oil

1/2 medium onion, finely minced

2 cloves garlic, minced

1/2 cup heavy cream

flat leaf parsley, chopped

Parmesan, shaved or grated

1/2 pound rigatoni or pappardelle pasta

coarse salt and pepper

Roast Peppers (see previous post).

Lightly toast pine nuts in a skillet (or buy toasted pine nuts at Trader Joe's).

Puree roasted peppers with pine nuts in a Cuisinart and set aside.

Cook pasta according to package.

Saute onion and garlic in a skillet large enough to hold the pasta.

Pour in puree and stir together.

Add LOTS of kosher salt.

Pour in cream.

*the addition of Parmesan to the sauce is really good but not necessary.

Toss pasta into the sauce.

Serve with shaved Parmesan and top with parsley.