Spicy, Smoky Red Pepper Sauce

Pasta is practically lifeblood to many college students. I would even venture to say it rubs elbows (er, strands?) with the number one collegiate necessity: coffee. Pasta is easy to prepare, quick, and dirt cheap. But the same ol' italian-style tomato sauce can get tiring.

I'm constantly on the hunt for interesting sauce recipes. This one really caught my eye because I had a big-ass pepper in my fridge that was begging to be used. That monster could've doubled as a flotation device. Or possibly a canoe, if you dug out the insides. Also, the recipe was an excuse to set food on fire--i.e. roasting peppers on the stovetop.

This red pepper sauce is a delicious change from the norm. Roasting the red peppers gives it a smoky, slightly sweet flavor that can be used on chicken, fish, pasta, gnocchi, etc... The possibilities are endless. One last thing, you don't have to roast the pepper over the flame on a gas stove. You can broil it/ grill it, too. But if you choose the flame route, it's an excellent way to scare the crap out of your roommate who has no idea what you're doing. Just watch that baby carefully so it doesn't burn!

Spicy, Smoky Red Pepper Sauce      Makes about 1 cup
1 large red bell pepper
1/2 medium onion, diced
1/4 t. salt
Pepper
Dash hot pepper flakes
Olive oil
1/4 cup milk OR half and half OR cream (I used milk, but cream would be best)
Fresh parsley, chopped (for garnish)
Parmesan cheese, for sprinkling
1.) Roast pepper over stovetop flame until charred on all sides. OR Broil in the oven for 15-20 minutes, until charred. Once blackened, seal the entire pepper in aluminum foil and let it rest for about 15 minutes.
2.) When cool enough to handle, peel off pepper's charred surface. Cut into medium-sized chunks and set aside.
3.) Place saucepan over medium heat. Add a splash of olive oil. When hot, add the onion and cook until softened, 3-4 minutes. Break out either a food processor or blender, and toss in the onion and bell pepper. Puree until smooth.
4.) Add mixture back into the saucepan over medium-low heat. Add salt, pepper, and a dash of hot pepper flakes. Pour in cream and heat through. Toss with pasta and add a sprinkling of parsley and parmesan cheese.