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Red Bell Pepper Sauce
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2 cans chicken broth
4 large red bell peppers
3 cloves garlic
1 small/medium onion
Saute peppers (cut into strips), onions (sliced), and garlic in olive oil until soft. Add chicken broth and simmer 20/30 minutes. Cool slightly, then puree in blender. Add hot red pepper flakes. Toss with your favorite pasta and top with grated cheese.
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