This sauce is the only way I’m getting my veggies these days. I love red peppers and experimented with a blend that isn’t too heavy on the red peppers and still incorporates the flavors from a tomato cream sauce. Plus, this sauce takes no more than 15 minutes to make. Enjoy!
Ingredients
- EVOO
- 4-5 garlic cloves, minced
- 1 onion, diced
- 1 jar of roasted red peppers
- 1 can of San Marzano whole peeled tomatoes (use the tomatoes only, and drain the sauce)
- 1/2 cup of parmesan (add more to taste)
- 3/4 cup of heavy cream
- Salt & pepper
Directions
Saute onions and garlic in EVOO over medium heat. Add roasted red peppers (I used jarred roasted red peppers) and whole peeled tomatoes with salt and pepper. Once heated thoroughly, transfer to a blender and blend until smooth. Add back to the pan and bring to a simmer. Once the pasta is almost al dente, add heavy cream and parmesan cheese and simmer. Add pasta directly to the sauce with a splash of pasta water and more parmesan. Enjoy!
Eat Drink Orlando 