Roasted Red Pepper Sauce

Starting this blog has really gotten me to step outside my comfort zone in the kitchen. I am much more ambitious than I ever was (which is awesome). The craziest part is that every time I take on a recipe that I think will be difficult or fancy, it ends up being super easy--which I think impresses me even more.

Take today's recipe for example. This really good Italian place back home makes this incredible, spicy roasted red pepper sauce that I always mix with Alfredo sauce over raviolis, and I have been craving it big time, so I decided I would try it out on my own. This Roasted Red Pepper Sauce is delicious, and surprisingly simple. It is also vegetarian (told you to keep your eyes out for it Margie), and has just enough of a kick from the cayenne pepper to keep things interesting. I ended up eating it all week with different types of pasta (it went really well with tortellini and with angel hair).
Roasted Red Pepper Sauce
adapted from Rachel Cooks

Ingredients:

• 1 tablespoons olive oil
• 1 cup chopped onion ( about 1/2 of an onion)
• 1 large or 2 small cloves of garlic, sliced
• one 12 to 13 ounce jar of roasted red peppers, about 1 1/2 cups–drained
• 1/2 cup half-and-half
• pinch of cayenne pepper
• fresh basil leaves to garnish (I just used the jar I had in my spice cupboard)

Directions:

(While pasta is cooking) Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add onion and garlic, reduce to medium and cook until the onions are softened and translucent. Stir occasionally.

Place the cooked onion and garlic, drained red peppers, half-and-half and cayenne in a food processor or blender and purée until smooth.

Drain the pasta, return to pan, pour sauce over. Stir to coat the pasta with sauce. Garnish with basil.

Viola! You are a culinary genius.