By Becky Poss

Serves 2 to 4

In a blender or food processor, blend:
1 cup drained jarred roasted red peppers
1 small can tomato paste
1/3 cup red or white wine
3 tablespoons Italian Blend or Herbs of Provence spices
3 finely chopped garlic cloves
1 teaspoon each: Ancho Powder, Smokey Paprika, and Shallot Salt
½ cup grated Parmesan cheese
3 tablespoon olive oil
Optional: a couple drops of Smokey Chipotle Tobasco

This is thick. Pour into sauté pan and simmer gently for 5 minutes. Prepare your favorite pasta, drain and toss with 3 tablespoons olive oil. Put each pasta serving into a bowl. Top each with generous scoop of sauce and extra Parmesan. For a kick, sprinkle with blue cheese and chopped green olives.

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