In order to make this recipe work for me, I made a few little changes. First, I used jarred roasted red peppers instead of making my own from fresh. I did this as a time saving (and a not-burning-down-my-apartment-building) measure. Second, I used about half the cream the recipe calls for (Pioneer Woman's recipes are delicious, but she uses so much saturated fat). It was still decadent and delicious, but not as heavy. Third, I used the parmesan cheese in the green can. Freshly shaved cheese off the block is certainly better...Kraft is what I had on hand. Fourth, I used pre-chopped garlic. Time saver.
A few quick notes for success: 1) Don't leave out the pine nuts. Toasting them is super easy - you know they're done when they give off a really great, buttery aroma. 2) Make sure to dice your onion pretty small - if you don't, you end up with big chunks in your final sauce and it's not good.
Onions and garlic - I really should have chopped my onions finer
Have you tried any of the Pioneer Woman's recipes? Have you ever tried or made a dish like this? What are your favorite pasta dishes?