This is an absolutely amazing recipe from Ree Drummond's Pioneer Woman website. The web address for this recipe is below it. Searching under her Main Dish category, she has a bunch of 16-minute meals and I have found that they pack a huge amount of flavor into quick dishes which are perfect for weeknight dinners. I tried her Coconut Curry Shrimp recipe last weekend, but subsituted a combination of  chicken breast and beef roast meat. It was wonderful, as well.

This is best thing I've made in a long time!

Quick and Easy Roasted Red Pepper Pasta

Prep Time:

 5 Minutes

 

Cook Time:

 10 Minutes

 

Difficulty:

 Easy

 

Servings:

 8

Print Recipe

Ingredients

• 12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.)
• 4 Tablespoons Butter
• 1/2 whole Large Onion, Finely Diced
• 3 cloves Garlic, Minced
• 1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped
• 1 cup Vegetable Or Chicken Broth
• 1/2 teaspoon Salt, More To Taste
•  Freshly Ground Black Pepper
• 1/2 cup Heavy Cream (more To Taste)
• 1/2 cup Parmesan Shavings (more For Serving)
•  Finely Minced Parsley
•  Chopped Fresh Basil (if You Have It!)

Preparation Instructions

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. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)

Heat the other 2 tablespoon butter back to 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. Taste and adjust seasonings if you need to.

Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta.

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

http://thepioneerwoman.com/cooking/2013/05/quick-and-easy-roasted-red-pepper-pasta/