Penne With Roasted Pepper Marinara Sauce

This is a nice recipe for when you are in the mood for marinara, yet want something a little different. This does make a lot of sauce - we like that, but if you don't you might want to add more pasta. When I made this I used whole wheat rontini instead of penne, and I increased the red pepper flakes. From Cooking Light (March 2001).

• Ready In: 40 mins
• Serves: 6

Ingredients

•  cooking spray
• 1 1⁄2 cups onions, finely chopped
• 4  garlic cloves, minced
• 2  cups  roasted red peppers, coarsely chopped
• 1  tablespoon dried basil
• 3⁄4 teaspoon sugar
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon salt
• 2 (14 1/2ounce) cans diced tomatoes, undrained
• 2  tablespoons olive oil
• 3  cups  uncooked penne (cooked according to package to make about 6 cups)

Directions

1. Place a large nonstick skillet coated with cooking spray over medium-high heat.
2. Add onion and garlic; sauté for 6 minutes or until tender.
3. Add bell peppers and the next 5 ingredients (bell peppers through tomatoes); bring to a boil.
4. Reduce heat, and simmer for 20 minutes, stirring occasionally.
5. Remove from heat; stir in oil.
6. Serve over pasta.