Warm Tomato-Pepper Sauce
Source: California Tomato Commission
Servings: 24
2 1/2 quarts red bell peppers -- chopped
5 cups thinly sliced green onions
3 tablespoons minced garlic
1/3 cup olive oil
8 quarts tomatoes -- seeded and diced
1 2/3 cups grated parmesan cheese
1 cup black pepper
2 1/2 teaspoons cayenne pepper
3 pounds cooked pasta -- penne
Saute peppers, onions and garlic in oil in a large skillet over medium high heat until vegetables are tender-crisp. Stir in tomatoes; cook over high heat until sauce thickens, 10-15 minutes. Stir in remaining ingredients except pasta. Serve.
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