Red Pepper Pasta
About 1 lb of Spoglini pasta, or pasta of your choice
1 jar roasted red peppers, drained, chopped
2 tablespoons tomato paste
1 tablespoon olive oil
3 cloves garlic
1/2 cup onion, chopped
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1/3 cup heavy cream
Salt and pepper
Optional: cooked bulk Italian sausage
Fresh grated Parmesan cheese
Fresh basil, for garnish
- Cook the pasta according to package instructions.
- While pasta is cooking, heat the olive oil in a skillet over medium-low heat. Cook the onion for about 5 minutes. Add the garlic and cook for one more minute.
- Add the onion and garlic, roasted peppers, tomato paste, basil, and a sprinkle of salt and pepper to a blender. Blend until smooth. Add the cream and blend again. Taste and add more salt or pepper, to taste.
- Pour the sauce into the skillet and heat up over low to medium heat. Do not boil, just warm it up. If the sauce seems too thick, add a splash of vegetable broth or water to thin. Serve the sauce tossed with the hot pasta and optional sausage and topped with fresh Parmesan and chopped basil.