1 cup jarred roasted red bell pepper, rinsed, drained & chopped
1/2 medium onion, finely chopped
1 large carrot, finely diced
8oz dry fusilli bucati lunghi
1) Heat oil in saucepan over medium-high heat. Add roasted peppers, onion and carrot; saute 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 puree in blender until smooth. Season with salt and pepper, if desired.
4) Drain pasta, and return to pot. Stir in red pepper sauce.
Review: First of all, Dreamfields does not make this fancy pasta, so I substituted spaghetti. This was pretty easy to make, and I get to boast about "homemade sauce." However, I wasn't expecting the bright orange color that was my end result. Maybe it'd be more red if I bought darker red roasted red bell peppers? I bought the store brand and some were kind of pale. Regardless, it was really tasty. We topped it with a little bit of grated Parmesan cheese for a little extra tasty.