Roasted Red Pepper And Bacon Sauce

• 1-1/2 cup Jarred Roasted Red Peppers, Drained
• 1 teaspoon Dried Oregano
• 1/4 teaspoons Cayenne Pepper
• 1 can (14 1/2 Oz. Size) Diced Tomatoes
• 2 Tablespoons Red Wine
• 2 Tablespoons Olive Oil
• 6 slices Bacon, Chopped
• 1/2 whole Medium Onion, Finely Chopped
• 2 cloves Garlic, Minced

1. Puree the first six ingredients (roasted peppers, oregano, cayenne, tomatoes, wine, olive oil) in a food processor or blender until smooth.
2. Cook bacon in a large skillet over medium heat until crisp. Drain the bacon on paper towels and remove all but 2 teaspoons of grease from the pan. Return to medium heat. Add the onion, cooking until soft. Add the garlic and cook until fragrant. Add the puree mixture to the skillet and bring to a simmer. Reduce heat, cover and simmer for about 10 to 15 minutes. Remove from the heat and add half of the bacon. Season with salt and pepper to taste.
3. Toss with cooked pasta and sprinkle remaining bacon on top before serving.
4. I like my sauce a little spicy, so I adjust the heat by adding more cayenne.

red peppers, oregano, ubc, tomatoes, red wine, olive oil, bacon, onion, garlic

Taken from tastykitchen.com/recipes/condiments/roasted-red-pepper-and-bacon-sauce/ (may not work)