Roasted Red Pepper Pasta

In 8 days, the posse are leaving for a 3 week sojourn to Florida. I’m sure I will miss the little buggers after a few days…. after all, they’ve been glued to me for oh, the last 17 years or so…..

Not that I counted or anything…. 

Seriously though, Sabrina just informed me that her grand plan while on her trip is to catch an alligator – and is it all right if she brings him home? I can just picture the scenario at the gate: Sabrina: “Here’s my boarding pass, and here’s one for my pet alligator…. you can call him Wally….he only has carry on luggage…”

I’m sure TSA would have a field day with that.

Never mind TSA, where would we keep it? Oh that’s right, at the swamp ranch…….He would fit in perfectly with Monte and the goats.


Monte doesn’t like that idea at all…..

Speaking of having field day, guess who FINALLY got her license?


Yep! She finally mustered up the courage to face her disdain of the DPS (and government officials in general), and took the driving test. After all was said and done, her instructor informed her that “while she passed, she tends to disregard stop signs and cannot parallel park”.

The first person that says she drives like me is gonna get slapped with a wet noodle…….

Roasted Red Pepper Pasta – adapted from The Pioneer Woman

  • 12 oz linguine
  • 4 tbs. butter
  • 1/2 onion, chopped
  • 3 cloves garlic, crushed
  • 1 large jar roasted red peppers, drained and chopped
  •  Freshly ground black pepper
  • 1/2 cup heavy cream
  • 1/2 cup shredded parmesan cheese
  •  Fresh parsley, about a handful, chopped

    Cook pasta according to package directions.

    Melt the butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.

    Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until smooth.

    Pour the pepper puree back into the skillet. Add the pepper, and stir until heated. Add the cream and stir to combine.

    Drain the pasta, reserving about a cup of the cooking water. Add the pasta to the skillet and stir everything together, adding a bit of the cooking water if the sauce is too thick.

    Serve in bowls with extra cheese and a sprinkling of parsley on top.



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