Pasta with Roasted Red Pepper Sauce

This tastes like a restaurant meal. Really good!!

3 red bell peppers
2 tablespoons pine nuts
1/2 medium onion, finely diced
3 cloves garlic, minced
1/2 cup heavy cream (I used whole milk instead)
Flat leaf parsley, finely minced
Fresh Parmesan, shaved or grated
1/2 to 1 pound pasta: orecchiette, penne, fusilli, etc.

Roast red peppers, then place in a Ziploc bag to allow to sweat. (Put the peppers under the broiler and broil until they are charred and black. You will need to rotate to blacken them all of the way). Peel the charred skins from the peppers, then removed seeds. Set aside. Lightly toast pine nuts in a skillet. Set aside. Puree peppers with pine nuts. Set aside. Cook pasta according to package directions. In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt. Pour in cream and stir to combine. Taste and add more salt, if necessary. (You will need lots of salt). Add cooked pasta, then stir together. Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.

From: pioneerwoman.com