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Creamy roasted red pepper sauce over gluten free pasta.
Bring a large pot of salted water to a boil over high heat. Cook pasta as directed on the package.
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.
Place the cooked onion and garlic, drained red peppers, half-and-half and red pepper flakes in a food processor or blender and purée until smooth.
Return sauce to pan and heat through over moderate heat for about 10 minutes.
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
Even 87 year old Grandmas have tricks up their sleeve! After trying this jam for the first time and loving the “fresh” strawberry taste and perfect hint of rhubarb, I was in for a big surprise when she let me in on her secret ingredient!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!