Pasta Bravo - Roasted Red Pepper Sauce

Sometimes I have an abundance of vegetables and herbs that I need to use before they go bad. When that happens I always think of pasta. I had a couple red bell peppers that I wanted to use and I also had a jar of roasted red peppers so I thought roasted red pepper sauce. It's bright, vibrant, and has a wonderful flavor. I also had some ripe tomatoes from my dad's garden that I could never put to waste.
Add in some fresh basil that I needed to use, some garlic, fresh spinach and there it was, our dinner!

Roasted Red Pepper Sauce

1 jar roasted red peppers
2 red bell peppers
1 28oz can whole tomatoes
3 cloves garlic minced
1/4 cup fresh chopped basil
1 cup heavy cream
salt & pepper
parmesan cheese
Fresh Spinach (optional)
Cooked Chicken breast (optional)

Take your red bell peppers and roast them under the broiler until they are black on all sides. Once

they are black take them out, place them in a bowl and put plastic wrap over the bowl. Wait 20 minutes then take them out and peel the skin from the peppers. Place the roasted peppers and the canned tomatoes in a food processor and puree. In a large sauce pan heat some EVOO and your garlic until fragrant. Add in your tomatoes and roasted red peppers as well as your basil. Let simmer for 25 - 30 minutes. Once again take your sauce and place in a blender. Blend until smooth. Place your sauce back in the sauce pan and pour in your heavy cream along with some parmesan cheese. Let simmer on low. Meanwhile bring your water to a boil for your pasta and salt it. Cook your pasta until al dente. Strain your pasta and pour into your red pepper sauce. Add in your spinach and chicken. Make sure to season with salt and pepper!

That's it!!! Happy Eatings!
K