I will just start by saying that this recipe is amazing. It's the Pioneer Woman's Pasta with Roasted Red Pepper Cream Sauce and I love it. Whenever I make this pasta, I always consider doubling the recipe because I just CANNOT get enough. I could just eat and eat and eat this pasta all day long (and I have tested this, much to my waistline's regret). I have even, through sheer desperation, hand pureed (with the sub-par help of a potato masher) the red peppers because I didn't have a food processor or blender available. Now that's love!

I would classify the recipe as a weekend recipe mostly because roasting the red peppers takes quite a while (45 minutes-1 hour) but if you can, by some miracle, manage to find this ever-elusive roasted red pepper puree that Ree refers to in her recipe, you could save a bunch of time! Ree roasts her peppers on the gas burner in her walk-thru but I usually broil them in the oven because it's easier to do with large amounts of peppers and it keeps the mess constrained to the cookie sheet.

I will also note that the orichette pasta is almost mandatory because it makes this recipe so much better. This is now my favorite pasta "shape" as it "cups" the sauce and just really enhances the eating experience. I also like that it has a thicker/tougher texture than many pastas. The heavy cream in the recipe is not necessary as any milk or milk/cream combination will work. I've even used skim milk and didn't miss the extra fat of cream. The recipe is that good!

So, in summary, try this recipe, make it today, and EAT IT ALL.