Creamy Roasted Red Pepper Sauce with Pasta


  • 1 jar (7 oz.) roasted red peppers, drained
  • 1 jar Bertolli® Alfredo Sauce
  • 1/4 cup dry sherry [or dry white wine]
  • Hot pepper sauce to taste
  • 1 box (16 oz.) bow tie pasta, cooked and drained
  • 3 Tbsp. finely chopped fresh basil leaves


  1. Puree red peppers in blender or food processor. Combine pureed peppers, Sauce, sherry and hot pepper sauce in 2-quart saucepan. Cook over medium heat, stirring occasionally, 10 minutes. To serve, toss hot bow ties with sauce, then sprinkle with basil.