Roasted Red Pepper Sauce

 I'm still in the process of using as many items in my pantry to try and save money at the grocery store. Why have all this food sitting in my pantry, unless I'm gonna eat it! I think we are all guilty of having too much in our pantries and never using most of it.

This worked out really well, I had a jar of roasted red peppers in olive oil and garlic, a container of pine nuts, some whole grain pasta, and a small can of tomato sauce.

                                                               What you need:

3 whole red peppers ( i used one jar)

2 TBSP pine nuts, toasted

2 TBSP olive oil

1/2 medium onion, finely diced

2 cloves of garlic ( i used 3)

1/4 cup heavy cream (i used light cream)

3/4 cup tomato sauce

fresh basil, chopped

Parmesan cheese

1/2 lb cooked pasta ( i used whole grain)

grilled chicken(optional)

So you can either roast your own peppers, or use jarred ones like i did.

Place the peppers in a food processor or blender, puree the peppers until it is pretty smooth and uniformed, add half of the toasted pine nuts (click here for how to toast nuts) and blend again, add salt and pepper to taste, but remember that you still have a few more steps so don't go crazy with the seasoning.

In a skillet over medium heat, add the olive oil, then add the diced onions and cook for a few minutes until they begin to soften. Add the chopped garlic, and sauté for a few more minutes.

Pour in the red pepper puree, and the tomato sauce, stir together, at this point you can season again with salt.

Add the cream, stir to combine, then add your cooked pasta, stir until well coated.

Place pasta in a bowl, top with grilled chicken strips, basil and Parmesan.

This was a simple and really tasty dish. Next time I think i may add some red pepper flakes to turn up the heat.

  

this recipe was adapted from the pioneer woman