Sweet roasted red peppers are blended and simmered with tomato sauce into a bright, zesty pasta sauce that's finished with Parmesan cheese and fresh basil.
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
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.
Add tomato sauce and bring to a simmer over medium heat. Simmer on medium-low heat 10 minutes.
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.