This deep tomato-red sauce is sure to be a family favorite it you’re looking for a low-carb, meatless pasta topping. Made with roasted red peppers and a hint of cayenne pepper, it will add a veggie kick to your dinner table.

Pasta with Roasted Red Pepper Sauce
Preparation and total time: 30 minutes

1   141⁄2 ounce can Italian stewed tomatoes, undrained
1   7-ounce can roasted sweet red peppers, drained
1   teaspoon sugar
1⁄2  teaspoon ground cumin
1⁄4  teaspoon salt
1⁄4  teaspoon dried oregano
1⁄4  teaspoon cayenne pepper
1⁄4  teaspoon red wine vinegar
1   small onion, chopped
2  garlic cloves, minced
1   tablespoon extra virgin olive oil
Hot cooked pasta

In a blender, combine the tomaotes, red peppers, sugar, cumin, salt, oregano, cayenne pepper and red wine vinegar; cover and process until smooth.

In a large nonstick skillet, saute onion and garlic in oil until tender. Stir in pepper mixture. Bring to a boil.
Reduce heat; simmer, uncovered, for 10 minutes, stirring frequently. Serve sauce over pasta.

Makes 5 servings.

Nutritional information per serving:  1⁄2 cup sauce (calculated without pasta): 73 calories; 5 g fat (0 g saturated); 0 mg cholesterol; 681 mg sodium; 8 g carbohydrate; 1 g fiber; 1 g protein.

Recipe from: Taste of Home