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Pasta with Roasted Red pepper sauce
sent by Gina
1 can(14-1/2
ounces) Italian stewed tomatoes, undrained
1 jar(7ounces)
roasted red bell peppers, drained
1 tsp sugar
1/2 tsp ground
cumin
1/4 tsp salt
1/4 tsp dried
oregano
1/4 tsp cayenne
pepper
1/4 tsp red wine
vinegar
1 small onion,
chopped
2 garlic cloves,
minced
1 tbsp olive oil
Hot cooked pasta
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.
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