I love being able to reap the benefits of my work. I made this pasta sauce to take advantage of our canned peppers and tomatoes from earlier this year. The recipe is super simple, and the pasta sauce doesn't take much longer to cook than the pasta itself!
Creamy Red Pepper Pasta
- 1 jar roasted red peppers
- 1 large onion, thinly sliced
- 24 ounces tomato sauce
- 6 ounces tomato paste
- 1 (or more!) cayenne peppers, finely chopped (optional)
- 1 cup red wine
- 6 ounces low-fat cream cheese
- 1 pound whole wheat pasta
Add the peppers (including the olive oil from the jar) and the onion to a dutch oven and saute until the onions are soft and translucent.
Add the tomato sauce, tomato paste, wine and cayenne peppers (if using). Simmer over medium-low heat for about 15 minutes.
Stir in the cream cheese and simmer until melted and evenly distributed.
Serve over cooked pasta and enjoy!
This was wonderful. Hearty and filling, especially with the whole wheat pasta. I love the extra heat of added cayenne peppers, but it would taste just as good without it. Hope you try this, and if you do, please come back and let me know what you thought!