Roasted Red Pepper Sauce

Roasted Red Pepper Pasta is something I make all the time for guests or for my family as a casual dinner. This is always in my refrigerator ready to be served. Recently, I made this for over the 4th of July weekend for a Lake party and the guests loved it. It's perfect for a summer buffet, since it's still delicious served hot or cold.

The colorful array of red peppers paired with your favorite pasta. I usually pick Farfalle (butterfly) or Penne pasta. With only a few ingredients, try this for dinner this week. I suggest doubling the recipe so you can use the sauce for later. I love this sauce! See recipe below.

Roasted Red Pepper Pasta

Ingredients

14.5 ounces Italian Stewed Tomatoes, chopped

1 lb 13 ounces Mancini Sweet Roasted Peppers, chopped

3/4 cup olive oil

2 tablespoons minced garlic

1 large yellow onion, chopped

1 1/2 tablespoons sugar

salt and pepper to taste.

*optional 4 grilled Italian sausage, sliced

Method

1. In a deep pot over medium heat, pour in olive oil then garlic and onions. Sweat the onions, but do not brown the onions or garlic.

2. Quick chop the roasted red peppers and stewed tomatoes before adding them to the pot. Add, sugar, salt and pepper and stir ingredients well.

3. Turn heat to medium-high and cook for 15-20 minutes stirring occasionally.

4. Simmer at low to medium heat, for another 15 minutes.

5. Boil pasta of choice al dente and in a serving bowl toss sauce in with pasta. Serve hot or cold.

6. Garnish with side of feta cheese.

*Optional - Grill 4 Italian sausages and once fully cooked. Slice and toss in with the Red Pepper sauce.