Roasted Red Pepper Pasta

1 lb rotini pasta

1/2 cup onion, diced

1/2 cup mushrooms, diced

1 tbsp olive oil or butter (my mushrooms were pre-frozen and had been in butter so I didn't add any extra)

1 lb ground beef (I used Italian moose sausage) [I added this, the onions and mushrooms. I could see making this meatless, but I liked the addition of meat.]

1/4 tsp red pepper flakes

1 tbsp Italian seasoning

1 tsp basil (they used fresh to garnish)

1 can (6 oz) tomato sauce

1 can (14.5 oz) fire-roasted tomatoes, undrained

1 jar (16 oz) roasted red peppers, undrained

1 tbsp balsamic vinegar

2 tbsp sugar (or they used 1/3 cup golden raisins)

1/2 cup of pasta water

Grated Parmesan cheese

Cook pasta. Make sure to keep the 1/2 cup of pasta water! Undercook by about a 1 minute as it will finish in the sauce.

Brown beef with veggies. Add in red paper flakes, Italian seasoning and basil. If you are using regular burger, you will want to drain.

Add in tomato sauce and stir. Cook for 3 minutes. Add rest of ingredients and stir to combine. Simmer on medium-low until pasta is finished. Break up peppers as you cook.

Take the 1/2 cup of pasta water and add to the sauce and mix in. Then add pasta and mix. Simmer for 1-2 minutes more or until water is mixed and the pasta is cooked and coated.

Serves 8.