Roasted Red Pepper Pasta with Italian Sausage

Have you ever used your broiler? Today was my first time! I got so freaked out. First, I thought the broiler was supposed to be the bottom drawer under the oven, so I took everything out and sprawled it all over the kitchen floor. Then I realized, that was just a drawer. Haha... Then, I figured out the broiler was IN the oven and freaked out when I turned it on because I kept imagining it to explode and I'd die. Yes, dramatic.

Anyway, I made some roasted red pepper pasta today that I think you'll enjoy! (Who am I talking to when I write this blog?)

Ingredients:
2 Red Peppers
1 Small Onion, diced
2 Cloves Garlic, Minced
1 tbsp Cream Cheese
1-2 tbsp Pine Nuts, toasted (just toast them on a pan on medium heat for a few minutes)
Pasta (I used mini Farfalle, so cute!)
2 Italian Sausages (I got spicy ones)
Olive oil
Salt and Pepper, to taste
Optional: half and half, parsley

Place the 2 peppers on a foil-covered baking sheet and broil for about 1-2 minutes on each side on high. It really depends on your broiler. In the end, your peppers will be slightly charred. Quickly place into a ziploc bag and allow the peppers to sweat for about 20 minutes.

They look like they're in a sauna.

Next, remove the peppers from the bag. Peel the skin off, it should come off easily if you broiled it enough. Remove the stems, seeds, and membranes. Place into a blender with the pine nuts, cream cheese, and a bit of salt. BLEND! The color will be really pretty...

Cook your pasta according to the directions. While that's going, remove the sausages from their casings and cook until browned. Add the garlic and onions. When everything is soft, add the pureed red peppers. Add salt and pepper to taste. If you want a bit creamier sauce, add a splash of half and half.

Mix the pasta with the sauce. Garnish with parsley.

In my opinion, I think it doesn't need the half and half but some people like creamy pasta. Also, it'd taste just as good without the sausage. It's lighter but plenty flavorful.