Sunday, August 30, 2009
Roasted Red Pepper Pasta
2 (12 oz.) jars Fire Roasted Red Peppers, chopped and reserve juice
2 (15 ½ oz.) cans diced tomatoes, reserve juice
1-2 T dried basil
3 t Garlic minced
1 t salt
Dash of cayenne pepper and black pepper
1 1/2 cup fresh basil leaves, chopped (measure first, then chop!)
1 (8 oz.) cream cheese, softened and cubed
1 1/2 pounds of Rotini Pasta, cooked
Combine first seven ingredients including juice. Add basil and cream cheese and stir until cream cheese is melted. Serve over hot pasta. *Optional- sprinkle pasta with olive oil, parmesan cheese, and parsley.
Yield: 8 servings.
*I love roasted red peppers, italian sausage, and cream cheese and decided to create a pasta that incorporated all of the above and more. This is what my brain came up with. Enjoy!