Roasted Red Pepper and Bacon Sauce (for 1# pasta)
1 ½ cups (10 oz.) jarred Roasted Red Peppers, drained
1 (14.5 oz) can diced tomatoes
1 tsp. dried oregano
¼ tsp. Cayenne pepper
2 Tbsp. Red wine
2 Tbsp. Olive oil
6 slices bacon, chopped
½ medium onion, chopped fine
2 garlic cloves; minced
1 cup heavy cream
Salt and Pepper
1) Puree red peppers, tomatoes, oregano, cayenne, wine, and oil in food processor or blender until smooth.
2) Cook bacon in large skillet over medium heat until crisp, about 7 minutes. Using slotted spoon, transfer bacon to plate lined with paper towels. Pour off all but 2 tsp. fat from pan and return to medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add red pepper mixture to skillet and bring to simmer. Reduce heat, cover, and simmer until flavors meld, about 10-15 minutes. Remove from heat and stir in cream and half the bacon. Season with salt and pepper.
3) Toss sauce with cooked pasta and serve, sprinkling bowls with remaining bacon
(I found this recipe years ago; I cannot remember where, but it is great with pasta and with grilled chicken)