I had a jar of roasted red peppers in the fridge that I had opened to use one or two of, and needed to find a way to use the rest. I also had a jar of red pepper pasta sauce in the fridge so I decided to put a spin on our normal spaghetti. It worked out quite well!
Roasted Red Pepper Pasta
1 lb Italian sausage, casings removed
2 T minced garlic
8 oz mushrooms, sliced
1 jar roasted red peppers, chopped
1 jar roasted red pepper pasta sauce (I used this one)
Whole wheat spaghetti
1. Scramble fry sausage in a large stock pot with onion and garlic until cooked. Drain, if necessary.
2. Add mushrooms, roasted red peppers, and sauce. Bring to a boil, stirring often. Reduce heat and simmer on low for 30 minutes to one hour until mushrooms are cooked and flavors are blended.
3. Meanwhile, cook spaghetti according to package directions.
4. Serve sauce over spaghetti with a nice dose of Parmesan cheese.
Makes 6 servings.