Menu Monday - Roasted Red Pepper Pasta

I love roasted red peppers!  The other day, I was in the mood for a chunky marinara style pasta sauce that featured red peppers, so I threw together this.  I used Racheal Ray's recipe from food network for a jumping off point but made it my own.  This was delicious and very light!

Ingredients

• 1 small-medium onion, chopped
• 2 jars roasted red pepper in olive oil with garlic (you can also roast your peppers, would need about 5.  If you can't find this item, you can buy the regular jar in water and add 4 cloves minced garlic to the recipe)
• 1 14.5 oz can petite diced tomatoes
• 2 cups chicken broth 
• 1 tablespoon parsley (or about a handful of fresh)
• salt and pepper to taste
• olive oil 

Directions

1. Over medium heat, saute onion in olive oil until soft.  Use your olive oil from the peppers if available.  
2. While onion cooks, grind red peppers and garlic cloves in a food processor.  Do not pour in the olive oil from the jars! Save this for another use in your kitchen! When onion is soft, add this mixture and your can of tomatoes now.  Cook for 3-4 minutes.
3. Add chicken broth to pan and let it come to a boil.  Boil until the sauce starts to reduce.  Add parsley, salt, and pepper and reduce heat to low.  Cover and simmer for about 45 minutes.  If the sauce reduces too much, add a little more chicken broth or some of the pasta water.
4. Serve over noodles and top with parmesan cheese.  Enjoy!