Roasted Red Pepper Pasta Sauce

I was looking around for a light Roasted Red Pepper Sauce but none of them really sounded good to me so I made my own. I didn't want anything with cream in it (too heavy on a 90 degree day!) and I didn't want anything that used a blender. For two reasons: I enjoy the texture of roasted red peppers and didn't want to loose that and I don't own a blender!

So I made my own. I cut up the roasted peppers (they're jarred in water, Pastene makes some. Canned would do), an onion and 2 cloves of garlic. I sauteed these in olive oil until the onions were translucent. From here I started adding the tomato paste, the balsamic and the seasonings and stir frequently. I suggest buying a small jar of tomato paste if you can. It's a nice pantry staple to have around for quick sauces. It comes in a can but then you have to use the whole thing or end up throwing some out. The ground sweet chili peppers add some heat but not too much. If you don't like them, maybe use some red pepper flakes. They're really more of an asian flavor than an Italian one, but I love them so why not.

I was boiling some bowtie pasta up to serve with the sauce, so to thin out the sauce a little I put in some of the pasta water. I've seen giada do it. So it MUST be a thing. Simmer until the water is boiled off, this should help take away the bitterness of the balsamic and just leave that nice sweetness.

Serve on pasta and enjoy!

• 2 roasted bell peppers (from the jar in water)
• 1 table spoon tomato paste
• 1 table spoon ground sweet chili pepper
• ¼ cup balsamic vinegar
• ¼ cup of pasta water (the water you cooked the pasta in)
• 1 diced small yellow onion
• 2 cloves garlic
• Oregano, thyme, pepper and salt to taste