Pasta with Roasted Red Pepper Sauce Recipe

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Pasta with Roasted Red Pepper Sauce Recipe
Pasta with Roasted Red Pepper Sauce Recipe photo by Taste of Home
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Pasta with Roasted Red Pepper Sauce Recipe

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This deep tomato-red sauce is sure to be a family favorite it you're looking for a low-carb, meatless pasta topping, relates Antoinette Ronzio of North Providence, Rhode Island. Made with roasted red peppers and a hint of cayenne pepper, it will add a veggie kick to your dinner table.
Recommended: Your October Meal Plan
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
  • 1 jar (7 ounces) roasted red peppers, drained
  • 1 teaspoon sugar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon red wine vinegar
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • Hot cooked pasta

Directions

In a blender, combine the first eight ingredients; cover and process until smooth. In a large nonstick skillet, saute onion and garlic in oil until tender. Stir in pepper mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring frequently. Serve sauce over pasta. Yield: 5 servings.
Originally published as Pasta with Roasted Red Pepper Sauce in Light & Tasty February/March 2005, p48

Nutritional Facts

1/2 cup: 73 calories, 5g fat (0 saturated fat), 0 cholesterol, 681mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
  • 1 jar (7 ounces) roasted red peppers, drained
  • 1 teaspoon sugar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon red wine vinegar
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • Hot cooked pasta
  1. In a blender, combine the first eight ingredients; cover and process until smooth. In a large nonstick skillet, saute onion and garlic in oil until tender. Stir in pepper mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring frequently. Serve sauce over pasta. Yield: 5 servings.
Originally published as Pasta with Roasted Red Pepper Sauce in Light & Tasty February/March 2005, p48

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