For dinner last night, I was drawn to Pasta with Roasted Red Pepper Sauce. It was rated "Easy" by the Pioneer Woman, counted as a very new recipe for me and looked delicious - I was sold...
Check out the full recipe here: Pasta with Roasted Red Pepper Sauce
I'm not calling this a failure, but for me I think the downfall started right at the beginning. The recipe calls for 3 red bell peppers- I had plenty of smaller red sweet peppers so I went with 7 small peppers. One would think this is more than enough:
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| Look at those pretty peppers |
I did what PW said and broiled them until they were all black:
The next step is the really time consuming part- peel the peppers, clean out the insides and puree it in a food processor. Then add the pepper puree and some cream to some onions and cook it up.
I followed everything perfectly, but please examine Exhibit A and tell me if this looks like PW's picture:
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| My sauce vs..... |
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| PW's sauce |
My peppers did not seem to produce enough pepper puree to make the sauce as red as it should be.
So, in the end this is what I got:
Not exactly like PW's, but I have to say it was pretty delicious - I would definitely attempt it again....next time when I'm not so hungry.
Recipe #3 done.....49 more to go? Oh boy....
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