Name: Roasted Red Pepper & Tomato Sauce over Linguine
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon extra virgin olive oil; 1 onion, diced; 3 garlic cloves, minced; 1 stalk celery, finely minced; 16 ounces fresh mushrooms, sliced; 56 ounces crushed tomatoes; 14 ounces prepared roasted red peppers, rinsed and pureed; 1/4 teaspoon black pepper; 1/8 teaspoon crushed red pepper flakes (optional); 1/2 tablespoon garlic powder; 1/4 tablespoon dried oregano; 1/4 tablespoon dried parsley; 1/4 tablespoon dried marjoram; 1/4 tablespoon dried basil; 1/4 teaspoon salt; 1/2 cup port wine (optional); 1/4 teaspoon salt; 16 ounces dried linguine; 1/4 cup grated parmesan cheese, for garnish; 2 sprigs fresh parsley, chopped; 4 fresh basil leaves, chopped

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Recipe by Rita1652

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Roasted Red Pepper & Tomato Sauce over Linguine created by Rita1652

I had a large jar of roasted peppers that I needed to use and came up with this low fat recipe. If sauce is to thick you can thin with some of the pasta water. You can use 1 tablespoon dried Italian herbs in place of the dried oregano, parsley, marjoram, & basil

Ready In:: 1hr 15mins
Serves:
Units:

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ingredients

Sauce ingredients
1 tablespoon extra virgin olive oil
1 onion, diced
3 garlic cloves, minced
1 stalk celery, finely minced
16 ounces fresh mushrooms, sliced
56 ounces crushed tomatoes
14 ounces prepared roasted red peppers, rinsed and pureed
¹⁄₄ teaspoon black pepper
¹⁄₈ teaspoon crushed red pepper flakes (optional)
¹⁄₂ tablespoon garlic powder
¹⁄₄ tablespoon dried oregano
¹⁄₄ tablespoon dried parsley
¹⁄₄ tablespoon dried marjoram
¹⁄₄ tablespoon dried basil
¹⁄₄ teaspoon salt
¹⁄₂ cup port wine (optional)
Pasta
¹⁄₄ teaspoon salt
16 ounces dried linguine
Garnish
¹⁄₄ cup grated parmesan cheese, for garnish
2 sprigs fresh parsley, chopped
4 fresh basil leaves, chopped

directions

Heat oil in a heavy bottom pan.
Add the onion, garlic, celery, and mushrooms. Saute till onions are translucent.
Add rest of sauce ingredients. Simmer gently for 30-60 minutes.
Cover and keep warm.
Bring a large pot of water to a boil. Add 1/4 teaspoon salt. Add the pasta and cook until al dente. Drain the pasta in a colander.
If serving immediately, it is not necessary to rinse the pasta. Transfer the pasta to warmed plates. Top with the Roasted Red Pepper Sauce, garnish with the fresh herbs & grated cheese, and serve immediately.

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RECIPE MADE WITH LOVE BY

@Rita1652

Contributor

@Rita1652

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"I had a large jar of roasted peppers that I needed to use and came up with this low fat recipe. If sauce is to thick you can thin with some of the pasta water. You can use 1 tablespoon dried Italian herbs in place of the dried oregano, parsley, marjoram, & basil"

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review by Kittencalrecipezazz

1/22/2006

This sauce is amazing! I use roasted peppers from a jar, increased the red pepper flakes and all the herbs, the sauce was red and rich and oh so good, I simmered mine for a couple of hours over very low heat, and served this over spaghetti, what a fabulous sauce! thanks Rita, we loved this!...Kitten:)

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photo by Rita1652

1/18/2006

Reply
creation by Rita1652

1/18/2006

I had a large jar of roasted peppers that I needed to use and came up with this low fat recipe. If sauce is to thick you can thin with some of the pasta water. You can use 1 tablespoon dried Italian herbs in place of the dried oregano, parsley, marjoram, & basil