This is quite possibly one of the easiest meals I've ever made. Roasted Red Pepper sauce probably sounds like it's complicated, but using pre-made or store-bought peppers makes this a fast and great choice for a busy weeknight dinner. It's also a very light meal so you don't get that heavy "I just ate a lot of pasta" feeling.
This recipe came about because I needed to use up roasted red peppers that I had in the fridge. I was thinking about making a roasted red pepper mayo, but I really didn't have anything to go with it. (I'll probably make that another time and use it on a panini or grilled cheese though so stay tuned...) We hadn't had pasta for dinner in a bit so it seemed like a good choice to get out of the chicken routine. The sauce just sort of 'came together' with the few ingredients that I used and turned out so well that my picky, little guy even liked it!
Roasted Red Pepper Sauce with Pasta
1 TB garlic oil from peppers (can substitute regular oil)
1/4 c chopped onion
1/4 c chicken stock (or water)
salt and pepper to taste
1/2 lb pasta noodles (preferably Penne)
(* If you don't have peppers in garlic oil, add a dash of garlic powder or a tiny bit of minced garlic to the onions when cooking)
1. Dice onion and cook in 1 TB (garlic) oil until soft.
2. Add pepper, onions, and chicken stock to blender or food processor and puree.
3. Cook pasta according to directions
4. Toss hot noodles with sauce.
4. Toss hot noodles with sauce.
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