Date: Tue, 13 Sep 94 15:14:46 EDT
red pepper sauce
1 jar roasted red peppers (probably about 12 ounces) or roast your own.
1 handful basil
1/2 handful italian parsley
4 heads of garlic-- make that 4 cloves for normal people &^)
Process the above in a food processor until smooth. Toss with 1 pound
cooked pasta of your choice and serve. If you refrigerate it first,
be sure to get it to room temperature before tossing. It probably freezes
well, but I haven't tried it.
If it's too thick, add some vegetable stock-- I used between 1/2 and 1