Pasta With Roasted Red Pepper Sauce

• 16 ounces, weight Gluten Free Pasta, You Can Use Regular Pasta As Well
• 1 Tablespoon Olive Oil
• 1 cup Chopped Onion
• 2 cloves Garlic, Sliced
• 1 ounce, weight Roasted Red Peppers From A Jar, Drained
• 1/2 cups Half-and-half
• 1/4 teaspoons Crushed Red Pepper Flakes
• Fresh Basil, For Garnish

1. Bring a large pot of salted water to a boil over high heat. Cook pasta as directed on the package.
2. While the pasta is cooking, heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add onion and garlic, reduce to medium and cook until the onions are softened and translucent. Stir occasionally.
3. Place the cooked onion and garlic, drained red peppers, half-and-half and red pepper flakes in a food processor or blender and puree until smooth.
4. Return sauce to pan and heat through over moderate heat for about 10 minutes.
5. Drain the pasta, then return it to the pan and pour sauce over the top. Stir to coat the pasta with sauce. Serve with torn basil leaves and Parmesan cheese

weight, olive oil, onion, garlic, red peppers, ubc, fresh basil

Taken from tastykitchen.com/recipes/condiments/pasta-with-roasted-red-pepper-sauce-3/ (may not work)