PW's Easy Roasted Red Pepper Pasta

http://thepioneerwoman.com/cooking/2013/05/quick-and-easy-roasted-red-pepper-pasta/

Ingredients

• 12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.)
• 4 Tablespoons Butter or a drizzle of olive oil
• 1/2 whole Large Onion, Finely Diced
• 3 cloves Garlic, Minced
• 1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped
• 1 1/2 cup Vegetable Or Chicken Broth
• 1/2 teaspoon Salt, More To Taste
•  Freshly Ground Black Pepper and maybe a shake of red pepper or hot sauce if the kids aren't around....
• 4 Tbs Goat cheese (or cream cheese or even half & half in a pinch)
• 1/2 cup Parmesan Shavings (more For Serving)
•  Finely Minced Parsley or Chopped Fresh Basil (if You Have It!)

Preparation Instructions

Cook pasta in salted water according to package directions.

Melt 2 tablespoons butter or a drizzle of olive oil in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.

Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)

Heat the other 2 tablespoon butter or a drizzle of olive oil back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Crumble in goat cheese (or the substitute you are using) stir to combine. Taste and adjust seasonings if you need to.

Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta.

Serve in bowls with extra Parmesan and a sprinkling of parsley on top.