Easy Roasted Red Pepper Sauce

This summer, I discovered The Pioneer Woman while watching the Food network with my dad. I think what drew me to her show was not necessarily the quality of her recipes as much as the stories of life on the ranch that are incorporated into each episode. However, this one recipe not only looked tasty but incredibly easy. I decided to try it out over raviolis, but it could be used with any pasta.


You need: 

1 lb. pasta, your choice (dried)
4 tbsp. butter
1/2 onion, diced 
3 cloves garlic, minced 
1 jar (15.5 oz) roasted red peppers, drained and roughly chopped 1 cup vegetable or chicken broth
1/2 tsp. salt
black pepper
1/2 c. heavy cream
1/2 c. Parmesan

Cook pasta in salted water according to package directions.
Melt 2 tablespoons 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. Puree until completely blended. Heat the other 2 tablespoon butter in the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Drain the pasta and add it to the skillet. Add Parmesan. Enjoy!