Red Pepper Sauce

• 10 red peppers
• 8 ounces Hunts tomato sauce, no salt added (they have a small 8 oz. can)
• 3 tablespoons extra virgin olive oil
• salt and pepper, to taste
• 1 lb short pasta

1. Put the oven on broil.
2. Wash the peppers.
3. Place peppers in a large sheet and place in oven, with the oven door slightly ajar.
4. Broil until skin is black.
5. Take out of the oven and flip the peppers over to unblackened side.
6. Place back in the oven.
7. Broil until skin is black.
8. Take out of the oven, and let the peppers cool.
9. When cool, skin the peppers.
10. First, take out the stem, and split into halves.
11. Under cold running water, take out the seeds and peel of the skin.
12. If the skin is hard to peel, you probably did not cook it enough.
13. discard the stems, seeds and skin.
14. Place peppers in a food processor and pulse until the sauce is the desired consistency.
15. You may have to do this in batches.
16. Pour sauce into a medium saucepan.
17. Add the can of Hunt's Sauce and olive oil.
18. Stir well.
19. Bring to a boil under medium-high heat, stirring ocassionally.
20. Boil for 10 minutes.
21. Meanwhile, cook pasta according to packages instructions.
22. Drain well.
23. Reduce heat of pepper sauce to medium -low and simmer gently for 15 minutes.
24. You can either ladle the sauce on top of a dish of pasta, or heat 3 tablespoons olive oil (extra-virgin) in a large skillet add pasta and sauce and fry for 5-10 minutes.
25. Both ways are delectable.
26. ENJOY!

red peppers, tomato sauce, extra virgin olive oil, salt, short pasta

Taken from www.food.com/recipe/red-pepper-sauce-430657 (may not work)