Pasta With Roasted Red Pepper Sauce

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 lb pasta, of your choice (farfalle, fusilli or gemelli are nice choices)
• 1 (16 ounce) jar roasted red peppers, drained
• 1 tablespoon extra virgin olive oil
• 2 cloves garlic, finely chopped
• 1 shallot, finely chopped
• 1 cup dry wine or 1 cup vegetable broth
• 1 (28 ounce) can crushed tomatoes
• 1/2 cup flat leaf parsley, chopped
• 1/4-1/2 teaspoon crushed red pepper flakes (optional)
• salt & freshly ground black pepper
• freshly grated pecorino romano cheese, for serving

Recipe

• 1 cook pasta in a large pot of boiling salted water according to package directions. (i usually boil mine for 7 minutes, and its perfect eveytime)
• 2 for the sauce: place drained roasted red peppers in a blender or food processor, and puree until smooth.
• 3 heat olive oil in a large skillet over medium high heat.
• 4 add the garlic and shallots and saute for 2-3 minutes.
• 5 next add the roasted red pepper puree and saute for another 2 minutes more.
• 6 stir in the wine or vegetable stock, and reduce suace for another two minutes.
• 7 then stir in the crushed tomatoes, taste the sauce and add salt, pepper and/or crushed red pepper according to you and your family's taste.
• 8 stir in half of the chopped parsley.
• 9 cover sauce and simmer until pasta is ready.
• 10 drain pasta, toss with the sauce, and pour into a serving dish.
• 11 top with remaining chopped parsley and pecorino romano cheese, and serve.