Pasta with Roasted Red Pepper Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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This deep tomato-red sauce is sure to be a family favorite it you're looking for a low-carb, meatless pasta topping, relates Antoinette Ronzio of North Providence, Rhode Island. Made with roasted red peppers and a hint of cayenne pepper, it will add a veggie kick to your dinner table. Ingredients:
1 can (14-1/2 ounces) italian stewed tomatoes, undrained |
1 jar (7 ounces) roasted sweet red peppers, drained |
1 teaspoon sugar |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon dried oregano |
1/4 teaspoon cayenne pepper |
1/4 teaspoon red wine vinegar |
1 small onion, chopped |
1 tablespoon olive oil |
2 garlic cloves, minced |
hot cooked pasta |
Directions:
1. In a blender, combine the first eight ingredients; cover and process until smooth.
2. In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in pepper mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring frequently. Serve sauce with pasta. Yield: 5 servings.
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