Fettuccine with Roasted Red Pepper Tomato Sauce
Sweet roasted red peppers are blended and simmered with tomato paste into a bright, zesty pasta sauce that's finished with Parmesan cheese and fresh basil.
2 Tbsp. olive oil
1/2 cup diced onion
2 tsp. minced garlic
1/8 to 1/4 tsp. red pepper flakes, to taste
3 cups College Inn® Chicken Broth, divided
1 jar (16 oz.) roasted red peppers, drained
1 can (6 oz.) Contadina® Tomato Paste
1 lb. uncooked fettuccine pasta
3/4 cup grated Parmesan cheese
1/2 cup thinly sliced fresh basil leaves
Heat oil in a large saucepan over medium heat. Add onion, garlic and red pepper flakes; cook 3 to 4 minutes or until softened. Transfer to blender and add 1 cup broth and peppers; blend until smooth. Transfer back to saucepan.
Add remaining 2 cups broth and tomato paste; bring to a gentle boil over medium heat. Reduce heat to medium-low and cook 15 minutes, stirring occasionally.
While sauce is simmering, cook pasta 1 minute less than package directs; drain. Add sauce to pasta and cook 1 to 2 minutes until sauce thickens slightly. Remove from heat and let stand 5 minutes. Stir in cheese and basil before serving.
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