Red Pepper Sauce

Roasted red peppers..... mmmm. So yeah make a pasta sauce out of them and you have heaven in your mouth. Adapted from Ree Drummond aka The Pioneer Woman

Ingredients 
3 whole Red Bell Peppers 
2Tbsp Pine Nuts 
2Tbsp Olive Oil 
1/2 whole Medium Onion, Finely Diced 
2 cloves Garlic, Minced 
1/2c Heavy Cream 
Flat Leaf Parsley, Finely Minced 
Fresh Parmesan, Shaved Or Grated 
1 package Pasta: Orecchiette, or Penne

Method
Roast red peppers, and then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Lightly toast pine nuts in a skillet. 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 garlic salt.
Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together.
Place pasta into a bowl, top with chopped parsley and shaved Parmesan.