Whew.

Between Thanksgiving, and rebuilding my site and trying to remember how to be a good student and write final papers, I’ve been far from the kitchen lately.

But I’m back.

And ready to start whipping up delicious meals for me and the fiance AND I have all my cookie tins ready for Christmas-bake-a-thon.

But first, let’s start off with an easy and delicious sauce for some pasta. This fabulous recipe comes to you from the Pioneer Woman. I was stumped what to make, and this was on her show. I love pasta, but I was getting a little bored with my usual gravy, pesto or alfredo repertoire. This spices things up a bit.

For this sauce you will need:

• 1 jar of roasted red peppers, drained
• 1/2 a white onion, chopped
• 2 cloves of garlic, chopped
• olive oil
• heavy cream

Start by drizzling olive oil in a skillet and tossing in the onions and garlic.

When the onions are translucent, add in the roasted red peppers.

Let this mixture cook for about 10 minutes or so, stirring so you don’t burn the garlic.

When the onions are soft and the peppers are warm, transfer the mixture to a blender. Add a couple of tablespoons of heavy cream.

Give the sauce a buzz until it is creamy and smooth.

You can pop this in the fridge for dinner the next night, or you can boil up some pasta, drain the pasta, put the pasta back in the pot and douse it in the sauce, as I did below.

Top with parmesan cheese and you have a delicious new way to enjoy your pasta!