Ingredients

• Roasted red peppers, marinated and preservation method
• 1 medium yellow onion, chopped
• 3 cloves of garlic, minced
• Olive oil
• Diced tomatoes in can
• Chili sauce
• Dried basil
• Dried oregano
• Strong chili flakes
• Sugar
• Salt
• Cream 15% cooking

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 to 7 minutes until tender.
2. Add the garlic and cook 1 minute, stirring.
3. Add the tomatoes, chili sauce, roasted peppers, basil, oregano, red pepper flakes, sugar, and salt.
4. Bring to a boil then reduce heat to low. Simmer for 20 to 25 minutes.
5. Use an immersion blender to puree the sauce smooth.
6. Add the cream and Parmesan. Mix until cheese is melted and sauce is homogeneous.
7. Cook for an additional 3 to 5 minutes over low heat without boiling.
8. Stir in fresh basil if desired and adjust seasoning as needed.
9. Serve immediately over hot pasta or use as a sauce for other preparations.
10. Note: For a more intense flavor, use grilled bell peppers on the barbecue or in the oven until the skin is well charred. The sauce keeps for up to 4 days in the refrigerator or up to 3 months in the freezer.