Prep time 5 minutes

Cook time 25 mintues


2 Tbsp. olive oil

1/2 cup diced onion

2 tsp. minced garlic

1 jar (16 oz.) roasted red peppers, drained

1 1/2 tsp. granulated sugar

2 cans (15 oz. each) Contadina® Tomato Sauce

1 lb. uncooked fettuccine pasta

1/2 cup grated Parmesan cheese

1/4 cup thinly sliced fresh basil leaves


  1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook 3 to 4 minutes or until softened. Transfer to blender; add peppers and sugar and blend until smooth. Transfer back to saucepan. 

  2. Add tomato sauce and bring to a simmer over medium heat. Simmer on medium-low heat 10 minutes.

  3. While sauce is simmering, cook pasta 1 minute less than package directs; drain. Add sauce to pasta and cook 1 to 2 minutes until sauce thickens slightly.  Remove from heat and let stand 5 minutes.  Stir in cheese and basil before serving.

TIP: One can (6 oz.) Contadina® Tomato Paste and 3 cups chicken broth may be used instead of two cans of tomato sauce.  Prepare as directed, except omit sugar and increase sauce simmer time to 15 minutes.

TIP: To use fresh red bell peppers, char 3 medium peppers (about 1 1/2 lbs.) directly over a high flame on a gas stovetop or on a gas grill, turning with tongs occasionally, until the skin is completely blackened, 8 to 10 minutes. (Alternatively, broil in the oven on high on the highest rack, turning with tongs occasionally, about 8 minutes.) Transfer peppers to a large bowl, cover tightly with plastic wrap, and let steam 15 minutes. Peel peppers, then remove seeds and cores. Use peppers as directed in recipe and omit sugar.

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