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Pasta with Roasted Red Pepper Sauce
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Here's an easy-to-make pasta sauce that's healthier, cheaper and better-tasting than anything you can buy in the grocery store.

It's low in sodium, it's vegetarian, and the roasted red peppers give the sauce an interesting depth of flavor you won't find in regular old tomato sauce.

Best of all, you can make this recipe in 25 minutes flat, and you'll have enough sauce to equal three jars of the store-bought stuff. I love recipes like this. It's almost unfair that a sauce this good can be this easy to make.

Pasta with Roasted Red Pepper Sauce

4-5 Tablespoons olive oil
2 onions, chopped
3-4 cloves garlic, minced or pressed
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon black pepper (more or less to taste)

2 28-ounce cans whole peeled tomatoes, chopped coarsely
12-14 ounce can roasted red peppers, chopped
2 cups water

1) Heat oil in a large non-stick pan, then add onions, garlic and spices. Saute on medium heat for about five minutes. Add tomatoes, roasted red peppers and water. Bring to a boil, turn heat down to medium low and simmer uncovered for 10 minutes.

2) Puree roughly 3/4 of the sauce in a blender or a food processor. Add back to the pan and simmer for another 5 minutes. Serve over the pasta of your choice.

Makes about 2 1/2 quarts of sauce (about 80 ounces by volume).