Pasta With Roasted Peper 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.

Preparation Instructions

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.