During the week the my computer was on the fritz I still cooked…..I mean we still had to eat, I don’t only make food to post on this site. This was one of the dishes that I made that week. Off the bat it just looks like spaghetti and marinara, but don’t let this picture fool you. I remember when I made Hubby his plate he looked a little disappointed thinking that is was just plain spaghetti.
Unfortunately, I, like a doofus did not make notes when I made the sauce so I will have to give you a guesstimate. Also I made some Italian seasoned chicken thighs that I cooked in the sauce but for the life of me I cannot remember how I prepared them. If you look really close you can see it under all the sauce. so we are going to just focus on the sauce for this post.
The base of the sauce is roasted red peppers, there are no tomatoes in this here sauce. (That is my little bit of cowboy talk, I am living in Oklahoma after all)
A few weeks back my fellow food blogger Stacey Snacks did a post on roasted red peppers. I had some red peppers that were going to start looking a little sad in my fridge, so I decided to get my roast on. Roasting peppers is easy and if you got a jar to store them you are good to go, not more need for wrinkly peppers in your fridge.
Roasted Red Pepper & Goat Cheese Sauce
2 large red bell peppers, roasted
3 cloves garlic, minced
1 Tbs olive oil
1/2 Tbs oregano
1/2 Tbs basil
1/2 Tbs thyme
1/2 tsp pepper
1/8 tsp salt
2 Tbs goat cheese
Place roasted red peppers in food processor, with juices. (If you like to roast your own peppers here is a how to)
In a heavy skillet heat olive oil at a medium high heat. Saute minced garlic for about 5 minutes. Add spices into the skillet and toast for about 2 minutes.
Add red pepper puree to the skillet, cook till the sauce begins to simmer. Add goat cheese and stir until it melts evenly. Let simmer for 10 minutes, stirring frequently.
Serve over your favorite pasta.