Roasted Red Pepper Sauce over Pasta and Kale

Roasted red peppers are one of those ingredients that I could add to every dish I make, but their delicate flavor is easily overwhelmed by other robust ingredients.  This sauce recipe lets the roasted red pepper flavor shine through.

Roasted Red Pepper Sauce over Pasta and Kale
inspired by Quick and Easy Roasted Red Pepper Pasta by Ree Drummond

1 Tablespoon butter
3 cloves of garlic, roughly chopped
1 large onion, roughly chopped
1 jar ( 12 oz. ) roasted red peppers, well drained and roughly chopped
1/2 can ( 14.5 oz.) fire roasted diced tomatoes, drained (add the leftover half can of tomatoes to chili, lasagna, or scrambled eggs)
1/4 cup white wine
1 Tablespoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound pasta (I used whole wheat rigatoni)
1 bunch lacinato kale, stems removed and leaves sliced 1/4" thick

1. In a 2 quart saucepan saute garlic and onion in butter over medium high for 3-4 minutes until onions and garlic are softened and lightly browned.

2. Add sauteed onions and garlic, red peppers, tomatoes, wine, Italian seasoning, salt and pepper to a blender and puree for 20-30 seconds or until no large chunks remain.

3. Add the sauce back to the saucepan and simmer on medium low for 15-20 minutes or until it thickens slightly.

4. Meanwhile bring a pot of water to a boil, add the pasta.  2 minutes before it is ready add the kale to the water.

5. When the pasta is fully cooked drain the pasta and kale.  Serve the sauce over the pasta and kale.