Pasta with Red Pepper Sauce
- Cook pasta according to directions. Drain; keep warm.
- Meanwhile, for sauce, in a food processor bowl or blender container, place the 2 roasted peppers. Cover and process or blend until smooth.
- 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.
- 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.
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.