Roasted Red Pepper Pasta Sauce Recipe
There's just something about homemade pasta sauce that hits a little different. While jarred pasta is super easy and tasty, homemade pasta has a fresher taste that is sure to leave you wanting more. This recipe for roasted red pepper pasta sauce is unique in that it features red peppers in addition to ripe tomatoes, giving it a fantastically delicious flavor that will please your tastebuds. If you're looking for a way to spice up your weekly pasta dinner or want to impress the in-laws, then this is a great start. We never thought that homemade pasta could be so easy, but this sauce doesn't require much time or effort. What's not to love about that?
Recipe developer Catherine Brookes is the brains behind this incredible recipe, and she has plenty of reasons as to why her sauce is amazing. "Sauce made from scratch always tastes fresher and more flavorful, and it's so simple to make too!" Brookes shares. "Traditional pasta sauces are generally mostly tomato-based, but with this recipe, the main flavor is the red pepper." Sounds great to us!
Keep reading to find out how to make this yummy pasta.
Gather the ingredients
The first thing you need to do to make this delicious pasta is to gather all of the ingredients. For starters, go to the produce section at the grocery store and grab three red peppers and a large white onion. Moving onto the aisle with canned goods, throw a 14.1-ounce can of chopped tomatoes into your cart.
You will also need some Italian herbs for flavor and three cloves of garlic with the skin on. Let's be honest, is any recipe complete without garlic? We think not. Last but not least, add a tablespoon of flour. Now, we're ready to get started.
Preheat the oven and prep the peppers
Since you need to cook the peppers in the oven, go ahead and preheat your oven to 410 F. That way, it will be nice and hot when you're ready to put the veggies in.
As you're waiting for the oven to preheat, grab the peppers and onions and roughly chop them. Then, place them on a baking sheet and drizzle with a little bit of olive oil. Sprinkle some Italian herbs on top, and then make sure that the oven has fully preheated before you put them in. Set the timer for 15 minutes.
Add the garlic
Once the first timer dings at 15 minutes, use oven mitts and pull out the baking sheet out of the oven. Add the whole garlic cloves with the skin and all onto the baking sheet with the onions and peppers. Then, slide the baking sheet back into the oven and set your timer for an additional 20 minutes. This will help the garlic get nice and mushy, so it's easy to work with. In the meantime, there's nothing else that you need to do for prep, so just kick back and relax.
Remove the baking sheet and peel the garlic
When your second timer goes off, remove the baking sheet from the oven. Always remember safety first, and grab those oven mitts before you touch the baking sheet. Once it's cool enough to work with, grab each garlic clove and peel the skin off.
Then, transfer the veggies (including the garlic) to a blender, and add the can of chopped tomatoes. Swirl a little bit of water around the bottom of the can and add that to the blender as well. Blend the sauce until it comes out smooth.
Heat the sauce on the stove and serve
Once the sauce is smooth, transfer it to a pan and place it over heat on the stove. Heat through and then stir in the flour until everything is well combined. Brookes recommends serving this dish with cooked pasta and adding fresh herbs or Parmesan cheese on top. "It should work well with any kind of pasta — fusilli, spaghetti, penne, or even with filled ravioli," Brookes says.
If you're making this for a crowd, we don't think you will have leftovers, but if you do, we have you covered. "Leftover sauce should keep well in the fridge for up to four days or in the freezer for up to three months," Brookes shares. Enjoy!
- 3 red peppers
- 1 large white onion
- Olive oil
- 1 teaspoon Italian herbs
- 3 cloves garlic, skin on
- 1 (14.1-ounce) can chopped tomatoes
- 1 tablespoon flour
- Preheat the oven to 410 F.
- Roughly chop the peppers and onion and place them on a baking sheet. Drizzle with a little olive oil and sprinkle on the Italian herbs. Bake for 15 minutes. Remove from oven.
- Add the whole garlic cloves (with the skin still on) to the baking sheet and return to the oven for another 20 minutes.
- Remove the baking sheet from the oven and carefully peel the skin off the garlic.
- Transfer the veg to a blender and add the can of chopped tomatoes. Swirl a little water around the bottom of the can, and add it as well. Blend until smooth.
- Transfer the sauce to a pan and heat through on the stove. Stir in the flour until well combined.
- Serve with cooked pasta and fresh herbs and Parmesan cheese.
| Calories per Serving | 98 |
| Total Fat | 3.7 g |
| Saturated Fat | 0.5 g |
| Trans Fat | 0.0 |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 14.7 g |
| Dietary Fiber | 4.6 g |
| Total Sugars | 7.9 g |
| Sodium | 120.6 mg |
| Protein | 2.5 g |
