Red Pepper Pasta Sauce

• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon minced onion
• 2 large sweet red peppers, seeded and diced
• 1 tablespoon tomato paste
• 1/2 teaspoon dried leaf thyme
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1 cup heavy cream
• salt, to taste

1. Heat olive oil in a large saucepan. Add garlic and onion; saute until tender. Add diced red peppers, tomato paste, and thyme. Cook mixture for 2 minutes, stirring constantly. Add white wine and bring to a boil. Boil for 1 minute. Add chicken broth; bring to a boil. Boil until sauce is reduced by almost half. Add heavy cream; simmer until reduced again by about half. Remove from heat; pour into blender container. Puree until smooth. Season with salt, to taste, and put through a sieve to strain, if desired.

olive oil, garlic, onion, sweet red peppers, tomato paste, dried leaf thyme, white wine, chicken broth, heavy cream, salt

Taken from www.epicurious.com/recipes/member/views/red-pepper-pasta-sauce-50000262 (may not work)