INGREDIENTS

8-oz. dry whole-wheat linguine pasta
1½ cups marinara sauce
1 4-oz. bottle fire-roasted red peppers, cut into thin strips
¼ cup plain Greek yogurt
1 cup fresh basil, chopped
1 Tbsp. Blended Chilies Hot Sauce
Salt and pepper to taste
6 Tbsp. Parmigiano-Reggiano cheese, grated (for garnish)

INSTRUCTIONS 

1.Cook pasta in lightly salted water according to package directions, about 9 minutes.
2.Meanwhile, bring marinara sauce and peppers to a simmer in a large nonstick sauté pan over medium heat.
3.Cook sauce, stirring it occasionally until slightly thickened, about 5 minutes.
4.Remove from heat.
5.Put yogurt in a small bowl. Stir in about ½ cup of warm sauce until smooth; this tempers it and prevents the yogurt from curdling.
6.Whisk yogurt mixture into the marinara sauce.
7.Keep the sauce off the heat, and cover the pan to keep the sauce warm.
8.Drain pasta and pour it into a large serving bowl.

9.Add marinara sauce, basil, and Blended Chilies Hot Sauce and toss gently until the pasta is evenly coated.

10.Salt and pepper to taste, and if you prefer, add more Blended Chilies Hot Sauce.

11.Garnish with grated cheese.