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.
Pink Princess 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
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.