Name: Pasta with Roasted Red Pepper Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: About 4-6
Ingredients: 1 pound (16 oz.) pasta (I used whole-wheat penne pasta); roasted red pepper sauce (see below); (optional toppings: extra chopped fresh basil, Parmesan cheese, toasted pine nuts); 1 jar (15.5 Ounces) roasted red peppers; 1 small white onion, diced (about 1 cup diced); 4 cloves garlic, minced; 1 Tbsp. olive oil; 1/2 cup chicken stock (or vegetable stock); 1 Tbsp. honey; 1 tsp. salt; 1/2 tsp. crushed red pepper, more/less to taste; 1/4 tsp. freshly-ground black pepper; 1/4 cup roughly-chopped fresh basil; 1/4 cup shredded or grated Parmesan cheese; (**see optional add-ins in note below**)