Roasted Red Pepper Pasta

Last night was another first.  A big first for me.

I cooked for a dinner party.  (For people who are not even related to me, even.)

I have to admit, I was a bit stressed out.  Because family has to tell you good things, but friends can be brutally honest.  This isn’t necessarily a bad thing, though, because I do want the truth.  I just happen to like it a little sugar-coated.

Anyways, I was making the full meal.  Salad (yes, veggies!), dinner, and dessert.  All in one day.

The Recipe:

Roasted Red Pepper Pasta, adapted from Idiot’s Kitchen, adapted from Ree Drummond

1/2 lb pasta (I used bow ties)

3 red bell peppers, roasted

2 T butter

1 medium onion, chopped

3 cloves garlic, chopped

1/2 c heavy cream

1/2 c parmesan cheese, grated

fresh basil, chopped

salt and pepper

Melt 2 T of butter in a large pan and saute the onions for 3-4 minutes until tender but not browned.  Add the chopped garlic to the onions and saute for a few minutes more.  Add with roasted peppers to food processor.  Pulse a few times to blend – leaving you with a chunky mix.  Return to saute pan.

Bring a large pot of water to a boil, salt it generously, and drop in 1/2 pound of your favorite pasta.  Cook according to directions.

Turn heat on saute pan to medium-low.  Let mixture re-warm.  Add cream and stir until mixed.  Season with salt and pepper to taste.  When pasta is cooked, drain and add to pan.  Add grated cheese and basil.

The Results:

I have to admit that I was little freaked out cooking for other people – and in front of them.  It didn’t help that they (and Hubs) were giving me a hard time the whole time I was cooking… but it actually all turned out fine.

I was very proud of myself for actually roasting the peppers.  Even better, I used the barbecue on my own (for the first time)!  For easy directions how, go here.  It was actually quite easy, though it took a little time for them to blacken.

They smelled so good!

And scraping off the skin was a little more frustrating than I was expecting – but honestly, it was well worth it.

My onions, though eventually food processed, were perfectly chopped.  Even my husband was impressed.  It only took six months to get there.  😉  No pictures, though – I was working in front of an audience, so I had to keep my eye on the prize.
 
Also, since I was trying to not look like an idiot in front of our guests, I may have started skimming the recipe… and I put my garlic in with my onions instead of after them.  As Claudia from Idiot’s Kitchen warned in her recipe version, that can cause the garlic to get a little bitter.  This is true, though no one noticed besides me – since I was looking for it. 
 
 Additionally, I may  have sliced up my finger grating the parmesan.  No skin made it into the dish, though, so that’s good. 
 
I was proud, too, of the basil that I chiffonade-d.  Even my cutting skills are starting to get fancy!
 

Everyone seemed to enjoy the food, and our friends, who’ve known us forever were very impressed that I was cooking.  They even took pictures, too, since they’d never seen it happen before. 

Good meal.  Good friends.  Good times!

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11 thoughts on “Roasted Red Pepper Pasta

  1. That looks amazing! I made Spaghetti (homemade sauce!) for my last dinner party and I cooked all of Thanksgiving dinner this last year. I don’t care what anyone says, cooking is tough!

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  2. Hooray! I love your descriptions of your cooking adventures. Everything looks so good! Oh, and you’re in good company with the parmesan grating injury. I almost never cut myself with a knife but am seriously a danger with the microplane grater. Yikes!

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  3. This looks sensational and I am ALWAYS on the look out for new pasta dishes. Thanks for sharing and I am right now giving you a round of applause for the obvious great job you did on your dinner. I love to barbecue by the way. Just learned to about a year ago and I’m 40! You are WAY ahead of the game. Everybody feeling better?

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    • Thanks for asking, Geni. We seem to be doing better. Everyone but me ended up on antibiotics and steroids for croup/bronchitis stuff. I’m crossing my fingers that I continue to keep it at bay. 🙂

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  4. this looks great! I love roasted peppers. Here’s a tip I learned for removing the skins. Place the roasted pepper in a sealed container (like a Tupperware) until it has cooled. the steam in the container will help loosed the skin! It really works!

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  5. Pingback: Honey Orange BBQ Chicken « Misadventures in Cooking

  6. I’ve made this as well! (following Ree’s recipe!) I usually toast some pine nuts and add it into the blender when blending the sauce. The pasta is great with mushrooms or asparagus added…once I added some garlic breaded chicken! yummy!

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