Title: Roasted Red Pepper Sauce
Categories: Pasta
Yield: 6 Servings

1	tb	Olive oil
1/2	c	Finely chopped onion
2		Cloves minced garlic
2		Jars (12 oz. each) roasted red peppers, drained and

opped chopped 1 ts dried thyme 1 c chicken broth 1/2 c dry white wine 1/4 c half and half 1/4 ts salt 1 lb bowtie pasta 1/4 c chopped fresh basil

Heat oil in nonstick skillet over medium heat. Add onion and garlic. Cook until tender, about 5 minutes. Add water, 2 tablespoons at a time, if too dry. Stir in peppers and thyme. Cook about 5 minutes. Add broth and wine. Simmer, uncovered, 10 minutes longer.

Add sauce in batches to food processor or blender. Stir in half and half and salt; whirl to a puree.

Meanwhile, cook pasta according to package directions. Drain and place pasta in large serving bowl. Toss with sauce. Stir in basil. Serve immediately.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Unknown Cooking Magazine

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