Very simple dish with simple ingredients. serves 3 or 4.

12 ounces roasted red peppers and water
One quarter of small can of diced tomato or Rotel diced tomato and green chilies
Sliced mushrooms
One sliced onion
1 strip of bacon diced (optional)
Two cloves garlic
1/2 teaspoon Worchester sauce
1 teaspoon salt
1 tablespoon brown sugar
1/4 cup water
1 tablespoon or more of Tabasco brand chipotle pepper sauce. or powdered Chipotle pepper to taste

Put the bacon, mushrooms, and onion in a pan and cook on med high until everything is nice and brown. If not using bacon, you will need some oil or butter. Pay attention and DO NOT BURN. While this stuff is cooking, blend the Roasted red peppers, water, worcester sauce, and garlic to make a puree and pour it into the pan once the stuff in the pan is ready. The puree will loosen all the brown bits of deliciousness, called Fond. Get it bubbling and scrape the fond loose on med high then reduce the temp to low a simmer for about 20 minutes.

Add Brown sugar to the sauce. The sweetness really seems to add flavor and body. Vary the sweetness depending on the use. Pork could use a tablespoon while pasta and beef maybe only a teaspoon.

Tomatoes. You can leave out the diced tomatoes completely if you want to; it adds a little more depth to the flavor. For a southwest taste and extra heat, use Rotel diced tomatoes with green chilies. If the sauce gets too thick add some water

Add some anise flavor with some diced fennel

No mushrooms or onion, no problem, use what you have

Got extra time, roast the peppers yourself

Note on Bacon. Take a pack of bacon, stack some strips, wrap in plastic wrap, and freeze. When you need a little bacon take out the stack and slice some off.

Red Pepper sauce with Pan Fried Ravioli