This is a great way to use up a jar of roasted red peppers (or roast your own in the oven), and it might be the fastest sauce I've ever made.
Pasta with Roasted Red Pepper Sauce
½ lb. rigatoni or other tubular pasta
2 cups broccoli florets
1 tablespoon olive oil
½ yellow onion, diced
1 large garlic clove, minced
1 8 oz. jar roasted red peppers, drained and roughly chopped
1 teaspoon Italian seasoning or dried oregano
Salt and crushed red pepper flakes to taste
¼ cup plain yogurt
¼ cup shredded Parmesan cheese
Bring a large pot of well-salted water to boil. Cook pasta according to package directions, adding the broccoli in the last 4-5 minutes of cooking (if fresh, or the last 2 minutes if frozen).
Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and garlic and sauté until fragrant, about 2 minutes. Add the roasted red peppers, about a teaspoon of salt, and Italian seasoning and cook another minute. Transfer to a food processor or blender and puree, then return to the hot pan. Stir in the yogurt and Parmesan cheese to make a creamy sauce. Season with salt and red pepper flakes.
Drain the pasta-broccoli combination and add to the sauce, stirring to coat evenly. Serve hot!