This meal is from Ree Drummond and I found it here: http://thepioneerwoman.com/cooking/pasta-with-roasted-red-pepper-sauce-groan/. I honestly have t about a 50/50 shot for me or he husband liking it, but we both loved it! Way to go Ree! The funny thing comes in with the biscuits. I opened the Red Lobster Cheddar Biscuit box to find only the biscuit mix and no packet with the garlic mix for the butter to top them with. So instead of garlic cheddar biscuits, we just had cheddar biscuits. I think they need to bump up their quality checks lol. All things considered, they are still yummy biscuits and I still ate both of them…
Start by roasting 3 red bell peppers over the stove till the skins are all black, then put them in a zip loc and close the bag so they can sweat for a bit.
I preheated the oven for the biscuits. Go aheadand prepare the biscuits, drop them onto a cookie sheet, and set them aside.
In a small skillet, toss about 2 tbsp pine nuts over medium low heat jiggling the pan so they don’t burn. Set them aside when they are ready. Chop 3 cloves of garlic and 1/2 an onion.
Peel the peppers by gently scraping the skin off using your fingers or a knife. Cut the top off, slice down the middle, then scrape out the seeds. Doesn’t have to be perfect, a little bit of the burnt parts of the skin are good. Put the peppers in a food processor (or blender works too) and blend till you have a nice purée. It won’t be perfectly smooth, but you want to make sure it is blended well. Now add the pine nuts and blend again till all the nuts are blended in also.
Bring a pot of water to a boil. Put the biscuits into the oven and set the timer for 14 minutes (ours took 16 minutes and so did the rest of this process). Put the noodles into the water and let cook. We used fettuccini and I left it long. Once the bottom starts to get flexible, I just bent the top half down so that it all boils together. While that is working, add 2 tbsp olive oil to a pot. Heat over medium heat, then add garlic and onion. Stir to combine and cook till tender. Add in the pepper purée. Stir it together and add some salt (according to Ree you should add “plenty” of salt). Cook over medium low heat. When the pasta is done, the biscuits should be about done also. Drain the pasta and take thre biscuits out of the oven and set aside. To he sauce, pour in 1/2 C heavy cream and stir to combine, still over medium low heat till warm. Add pasta to the sauce and toss to combine. Taste to see if it needs more salt.
Serve in a nice pasta bowl topped with chopped parsley and Parmesan cheese with the biscuits on the side. If you don’t get the garlic butter sauce to top the biscuits with, they are great with butter in the middle and even with honey on top. Enjoy!