Pasta with Roasted Red Pepper Sauce

Recipe

■3 whole Red Bell Peppers (I just used jarred, peppers)
■2 Tablespoons Pine Nuts (optional)
■2 Tablespoons Olive Oil
■1/2 whole Medium Onion, Finely Diced
■2 cloves Garlic, Minced
■1/2 cup Heavy Cream
■Flat Leaf Parsley, Finely Minced
■Fresh Parmesan, Shaved Or Grated
■1/2 pound (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli, Etc.
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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.
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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
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and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.
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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. (I also topped with a few toasted Pine Nuts as well)
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