Red Pepper Pasta
1/2- 1 lb. pasta (we used oricchette)
1 tbsp. olive oil
1 medium onion, chopped
3 cloves garlic, minced
1- 28 oz. can crushed tomatoes
1- 8 oz. jar roasted peppers, drained (or 2 fresh peppers-roasted, peeled and seeded)
1/2 tsp. red pepper flakes
3 oz. goat cheese (optional) or 1/4 c. cream or half and half (optional)
1/2 tsp. salt (to taste)
fresh cracked pepper (to taste)
1 cup cooked veggies (we used peas and asparagus)
Cook pasta according to package. Drain and set aside.
In a large saucepan or Dutch oven, add oil and heat over medium. Saute onion and garlic for a few minutes, until they begin to soften.
Add in tomatoes and turn down heat to simmer. Simmer for about 5 minutes, or until tomatoes are hot.
Add in drained peppers and red pepper flakes. Stir to break up peppers.
When the sauce is hot and well-combined, stir in goat cheese until it melts (or add in cream). Season to taste.
Stir in veggies and pasta and serve hot.
Mmmm. This was awesome as leftovers, too! Oh, and it ran us about $3 to make! Score.