Prep time 10 min.

Cook time 25 min.


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


  1. 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.

  2. 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.

  3. 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.


  • Two cans (15 oz. each) Contadina® Tomato Sauce may be used instead of tomato paste and chicken broth.
  • To use fresh red bell peppers, char 3 medium peppers (about 1 1/2 lbs.) directly over a high flame on a gas stovetop or on a gas grill, turning with tongs occasionally, until the skin is completely blackened, 8 to 10 minutes. (Alternatively, broil in the oven on high on the highest rack, turning with tongs occasionally, about 8 minutes.) Transfer peppers to a large bowl, cover tightly with plastic wrap, and let steam 15 minutes. Peel peppers, then remove seeds and cores. Use peppers as directed in recipe and omit sugar.

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