½up to 1 lb. pasta (rigatoni, penne, spaghetti, or what ever pasta you like)
½cupreserved starchy pasta cooking water
fresh grated parmesan cheese
Instructions
To a food processor or blender add the drained red peppers, garlic clove, balsamic, basil leaves, salt and olive oil. Process or blend until smooth.
Give it a taste for more salt, garlic, or balsamic.
Use immediately or store in the refrigerator for up to a week.
Using with pasta
Cook ½ up to 1 lb pasta. Reserve about ½ cup starchy pasta cooking water.
Toss the drained pasta with the roasted red pepper sauce, thin with the starchy pasta water. Sprinkle in fresh grated parmesan cheese and stir to coat.
Serve right away!
Notes
Storing: If you are making this ahead let cool and store in an airtight container for up to a week in the fridge.Sauce Troubleshooting: Too thin? Simmer on the stove over medium low heat to evaporate some of the water. You could also add extra Parmesan cheese to thicken.Too thick? Add a little chicken broth or water to thin it out a bit.