Ed Giobbi's Sweet Red Pepper Sauce for Pasta

• 2 very red, unblemished sweet red peppers, about 1/2 pound
• 2 tablespoons olive oil
• 2 cups coarsely chopped onions
• 2 teaspoons minced garlic
• 1/2 teaspoon hot red pepper flakes
• 1 cup chicken stock
• Salt and freshly ground pepper to taste
• 1/4 cup chopped basil
• 1 pound cooked pasta
• Grated Parmesan cheese

1. Cut the peppers lengthwise in half.
2. Scrape away and discard the stems, veins and seeds.
3. Chop the peppers coarsely.
4. There should be about 2 cups.
5. Heat the oil in a large saucepan and add the peppers.
6. Cook, stirring, about 5 minutes.
7. Add the onions, garlic and red pepper flakes and cook, stirring, 2 minutes longer.
8. Add the stock, salt and pepper.
9. Cover and cook 15 minutes.
10. Ladle the sauce into the container of a food processor and blend thoroughly.
11. Return the mixture to the saucepan and bring to the boil.
12. Cook about 2 minutes and stir in the basil.
13. Serve with 1 pound pasta cooked to the desired degree of doneness.
14. Serve the cheese on the side.

very red, olive oil, onions, garlic, hot red pepper, chicken stock, salt, basil, pasta, parmesan cheese

Taken from www.cookstr.com/recipes/ed-giobbis-sweet-red-pepper-sauce-for-pasta (may not work)