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Fusilli Bucati Lunghi with Roasted Red Pepper Sauce

Roasted red bell peppers star in this recipe for red sauce.

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Roasted red bell peppers star in this recipe for red sauce.

Servings
1-cup serving

Ingredients

  • 2 Tbs. garlic-flavored olive oil
  • 1 cup jarred roasted red bell peppers, rinsed, drained, and chopped
  • 1/2 medium onion, finely chopped (1/2 cup)
  • 1 large carrot, finely diced (1/2 cup)
  • 8 oz. dry fusilli bucati lunghi

Preparation

1. Heat oil in saucepan over medium-high heat. Add roasted peppers, onion, and carrot; sauté 5 minutes, or until onion begins to brown. Add 3/4 cup water, cover, and reduce heat to medium-low. Simmer 20 minutes.

2. Meanwhile, cook pasta in pot of boiling salted water according to package directions.

3. Remove roasted pepper mixture from heat, and purée in blender until smooth. Season with salt and pepper, if desired.

4. Drain pasta, and return to pot. Stir in red pepper sauce.

Nutrition Information

  • Serving Size Serves 4
  • Calories 295
  • Carbohydrate Content 49 g
  • Cholesterol Content 0 mg
  • Fat Content 8 g
  • Fiber Content 3 g
  • Protein Content 8 g
  • Saturated Fat Content 1 g
  • Sodium Content 273 mg
  • Sugar Content 6 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g