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Sunday, February 6, 2011

Red Pepper Pasta Sauce

  • 1 pound red sweet red peppers, seeded and deveined, coarsely chopped
  • 1 pound onion, peeled and coarsely chopped
  • 1/4 cup olive oil
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon dried, hot red pepper flakes
  • 1 1/3 cups chicken broth (or vegetable broth)
  • 3 tablespoons tomato paste
  • 3 tablespoons sundried tomatoes, chopped
  • salt and pepper to taste
  • fresh chopped basil
Heat oil in a deep skillet and add peppers. Cook, stirring, for about 5 minutes. Add the onions, garlic and red pepper flakes and cook, stirring, for about 2 minutes. Add the broth, tomato paste, sundried tomatoes, salt and pepper. Cover and cook about 15 minutes… the liquid will reduce and the veggies will be delightfully cooked through.
Pour mixture into food processor and blend thoroughly.
Pour mixture into saucepan and bring to a boil. Let cook about 2 minutes. Stir in basil, serve over pasta, chicken, fish, etc., with parmesan on top.
*Note: my dad likes to finish this dish with a dollop of homemade pesto on top. Haven’t tried it, but I trust everything he says.

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