Roasted Red Pepper Sauce
|Sweet red bell peppers||4 Large|
|Olive oil||1 Tablespoon|
|Yellow onions||2 , thinly sliced|
|Fennel bulbs||2 , thinly sliced|
|Garlic||4 Clove (20 gm), mashed|
|Olive oil||2 Tablespoon|
|Cayenne pepper||1 Pinch|
|Ravioli/Other pasta||1 Pound, cooked (450 Grams)|
Preheat oven to 375°F (190°C).
Cut peppers in half, remove seeds and stems, rub with olive oil, and bake skin-side up in the oven for 20 minutes.
Remove and cool.
In a large skillet over medium-high heat, saute onions, fennel, and garlic until soft, about 5 minutes.
Lower heat to simmer, cover, and cook another 15 minutes or until very soft.
Add cayenne pepper, and salt to taste.
Remove from heat and cool.
Add roasted peppers and blend in a food processor until smooth.
Serve over hot cooked pasta.