Red Pepper Sauce for Pasta

This is a thick, velvety sauce that serves as comfort food for me. I like it with linguini, although its texture would go well with a pasta that with more spaces such as rigatoni or fusilli.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb pasta
• 3  large red bell peppers, sliced in thin rings
•  fresh  hot pepper, sliced in thin rings (optional)
•  olive oil
•  salt
• 7  large garlic cloves, sliced
• 1⁄2 cup  full bodied red wine
•  asiago cheese

Directions

1. Set water to boil for pasta.
2. Put a thin layer of olive oil in a large skillet and put over medium heat.
3. Add the peppers and salt to taste. Let cook for a couple of minutes.
4. Add the garlic and allow to cook for about three more minutes.
5. Tasty optional additions include any herb desired, any citrus juice, or a carrot (thinly sliced or grated).
6. Add half of the wine and enough olive oil to cover the vegetables. Once this reaches a simmer, keep it simmering for about 10 minutes.
7. Put the pasta in the water.
8. Add remaining wine to the sauce and remove from heat.
9. Puree the sauce in a food processor or blender. Add olive oil if it seems too thick. This is a rich sauce, so don't be shy with the oil.
10. Drain pasta when done and top with sauce.
11. Serve with fresh grated asiago cheese.