RED PEPPER PASTA SAUCE

Red Pepper Pasta Sauce image

Provided by Ron Alexander

Time 1h10m

Yield 5 servings

Number Of Ingredients 12

Ingredients

1/4 cup extra-virgin olive oil
1 large Spanish onion, coarsely chopped
3 large red peppers, cored, cut into medium-size pieces
2 to 3 cloves garlic, finely chopped
12 ounces tomato paste
1 tablespoon balsamic vinegar
2/3 cup water
1 teaspoon dried oregano
1 teaspoon dried basil
1/3 cup chopped Italian parsley
Salt and freshly ground pepper to taste
1/4 teaspoon red pepper flakes

Steps:

Heat olive oil in heavy saucepan over moderate heat. Add onion and cook until soft and golden, stirring occasionally, about 15 minutes. Add peppers. Cover pan, reduce heat to low, cook 15 minutes, stirring occasionally until peppers are soft. Add remaining ingredients and stir until blended. Cook, covered, for 10 to 15 minutes on low heat, stirring frequently. Remove from heat and allow to cool slightly.
Pulse in food processor several times in batches until sauce is coarse. Do not puree. Serve over pasta.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 12 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 578 milligrams, Sugar 14 grams