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Pasta with Roasted Red pepper sauce

sent by Gina

1 can(14-1/2 ounces) Italian stewed tomatoes, undrained
1 jar(7ounces) roasted red bell peppers, drained
1 tsp sugar
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp red wine vinegar
1 small onion, chopped
2 garlic cloves, minced
1 tbsp olive oil
Hot cooked pasta

In a blender, combine the first eight ingredients; cover and process until smooth. In a large nonstick skillet, saute onion and garlic in oil
until tender. Stir in pepper mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring frequently. Serve sauce over

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