Roasted Red Pepper and Bacon Sauce

Name: Roasted Red Pepper and Bacon Sauce
Yield: Serves 4 to 6 (Makes enough to sauce 1 lb of pasta)
Ingredients: 1 1/2 cups, jarred roasted red peppers, drained; 1 (14.5-ounce) can, diced tomatoes; 1 teaspoon, dried oregano; 1/4 teaspoon, cayenne pepper; 2 tablespoons, red wine; 2 tablespoons, olive oil; 6 slices, bacon, chopped; 1/2 , medium onion, chopped fine; 2 cloves, garlic, minced; 1 cup, heavy cream

3 comments

Appears in Cook's Country October/November 2005

SERVES4 to 6 (Makes enough to sauce 1 lb of pasta)

WHY THIS RECIPE WORKS

Roasted peppers are the heart of this Roasted Red Pepper and Bacon Sauce, and jarred peppers made quick work of preparation. They tasted nearly as good as fresh-roasted peppers, as long as we rinsed them well to remove any traces of the bri...

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