Ingredients
1lbpasta,I used whole-wheat penne pasta, 16 oz
15½ozred peppers,roasted
1small white onion,diced
4cloves garlic,minced
1tbspolive oil
½cupchicken stock,or vegetable stock
1tbsphoney
1tspsalt
½tspred pepper,crushed, more/less to taste
¼tspblack pepper,freshly ground
¼cupfresh basil,roughly chopped
¼cupParmesan cheese,shredded or grated
fresh basil,chopped
Parmesan cheese
pine nuts,toasted
Preparation
Cook pasta al dente in a pot of generously-salted boiling water, according to package instructions.
Using a blender or food processor, add roasted red peppers (with juices), onion and garlic and pulse until combined and smooth.
Heat olive oil in a large saute pan over medium high heat. Pour in the roasted red pepper mixture, and saute for 5 minutes or until the sauce begins to simmer.
Stir in the remaining sauce ingredients (stock, honey, salt, crushed red pepper, black pepper and basil), and bring back to a simmer. Reduce heat to medium-low, and let the sauce simmer for another 5 to 10 minutes or until your pasta is done.
Once the pasta reaches al dente, drain it and transfer the pasta to the saute pan of sauce. Toss to combine.
Serve immediately, garnished with extra toppings if desired.
