Roasted Pepper and Chipotle Sauce Pasta - alive magazine

Name: Roasted Pepper and Chipotle Sauce Pasta - alive magazine
Ingredients: 3 Tbsp (45 mL) extra-virgin olive oil; 1 large cooking onion, peeled and diced; 2 large cloves garlic, finely minced; 4 large sweet red peppers, roasted, seeded, and diced; 1 to 2 Tbsp (15 to 30 mL) tinned chipotle pepper, packed in oil, minced; 1 - 14 oz (398 mL) can fire-roasted tomatoes in their juices, diced; 2 Tbsp (30 mL) fresh basil, finely chopped; 1/2 tsp (2 mL) granulated sugar (or Sucanat); Sea salt; freshly ground black pepper; 1 lb (450 g) whole grain pasta such as spaghetti or rotini; 1/2 cup (125 mL) plain goat cheese, crumbled

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3 Tbsp (45 mL) extra-virgin olive oil 1 large cooking onion, peeled and diced 2 large cloves garlic, finely minced 4 large sweet red peppers, roasted, seeded…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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