Pasta with Red Pepper Sauce

Roasted red peppers, white wine, and sour cream make a colorful sauce that you can use to dress up any shape of pasta.

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  • Makes: 8 servings
  • Makes: 8 (side-dish) servings
  • Start to Finish: 30 mins

Pasta with Red Pepper Sauce

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1.0 by 1 people

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Directions

  1. Cook pasta according to directions. Drain; keep warm.
  2. Meanwhile, for sauce, in a food processor bowl or blender container, place the 2 roasted peppers. Cover and process or blend until smooth.
  3. In a small saucepan heat the pureed peppers over medium-low heat for 2 to 3 minutes or until bubbly. Gradually stir in the sour cream, wine, salt, and pepper. Heat through, but do not boil.
  4. Arrange the pasta on individual plates. Spoon the sauce over the pasta. If desired, garnish with roasted red sweet pepper strips. Makes 8 side-dish servings.

From the Test Kitchen

*To Roast Peppers:

Quarter the peppers. Then remove and discard stems, seeds, and membranes. Place peppers, cut side down, on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skins are blistered and dark. Wrap peppers in the foil. Close bag; let stand about 30 minutes to steam the peppers so the skins peel away more easily. Using a sharp knife, remove skins from peppers, pulling skins off in strips. Discard skins.

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Nutrition Facts (Pasta with Red Pepper Sauce)

  • Per serving:
  • 184 kcal ,
  • 5 g fat
  • (3 g sat. fat ,
  • 10 mg chol. ,
  • 159 mg sodium ,
  • 28 g carb. ,
  • 5 g pro.
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