Roasted Red Pepper Sauce

There’s something truly special about homemade sauces that can elevate a simple meal to something extraordinary. Today, we’re diving into a delightful Roasted Red Pepper Sauce that is both creamy and vibrant – perfect for tossing with your favorite pasta or drizzling over grilled vegetables. With the rich flavor of roasted red peppers blended with cream, fresh basil, and a hint of spice, this sauce is a game-changer for any dinner table. Plus, it’s easy to whip up and has the potential to become a staple in your kitchen.

Why This Recipe Is a Must-Try

This Roasted Red Pepper Sauce is creamy, refreshing, and incredibly versatile. Not only does it take just under 30 minutes to prepare, but it also features wholesome and vibrant ingredients that pack a punch of flavor. Imagine creamy roasted red peppers paired with the sweetness of crushed tomatoes and the aromatic notes from Italian seasoning. This sauce not only tastes fantastic, but it also satisfies traditional comforting cravings while allowing you to explore new culinary horizons. Whether you’re hosting a dinner party or looking for a quick weeknight meal, this sauce is sure to impress everyone at the table.

Ingredients

• 16 ounces roasted red peppers, drained
• ⅔ cup heavy cream (or oat milk for dairy-free)
• ½ cup canned crushed tomatoes
• ¼ cup fresh basil leaves
• ½ cup grated Parmesan cheese (or Violife for dairy-free)
• 2 tablespoons olive oil
• ¼ cup red onion, peeled & diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes
• Salt and pepper to taste
• 1 pound pasta

How To Make Roasted Red Pepper Sauce

Step 1: Prepare the Ingredients

Start by gathering all your ingredients. Make sure your roasted red peppers are drained and ready to go. If using fresh peppers, roast them until charred, peel them, and allow them to cool before using. This will give your sauce that lovely, smoky depth of flavor.

Step 2: Sauté Aromatics

In a large pan, heat the olive oil over medium heat. Once hot, add the diced red onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and red pepper flakes, stirring frequently for about an additional minute until fragrant.

Step 3: Blend the Sauce

In a blender, combine the sautéed onion and garlic mixture with roasted red peppers, heavy cream (or oat milk), crushed tomatoes, fresh basil leaves, grated Parmesan cheese (or Violife), Italian seasoning, salt, and pepper. Blend until the mixture is smooth and creamy. If you prefer a chunkier sauce, pulse it a few times to your desired consistency.

Step 4: Heat the Sauce

Pour the blended sauce back into the pan and heat it over medium-low heat to warm through, stirring occasionally. Taste and adjust seasonings as necessary, adding more salt, pepper, or red pepper flakes for extra heat.

Step 5: Cook the Pasta

While the sauce is heating, bring a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente. Reserve a cup of pasta water before draining the pasta.

Step 6: Combine Pasta and Sauce

Toss the drained pasta with the sauce in the pan. If the sauce is too thick, gradually add a little reserved pasta water until you reach your desired consistency. Ensure the pasta is well coated with the sauce.

Step 7: Serve

Serve the pasta hot, garnished with additional fresh basil and grated Parmesan cheese if desired. Enjoy your deliciously creamy roasted red pepper sauce!

Expert Tips

• For a deeper flavor, roast your own red peppers on an open flame or under a broiler until charred, and then peel off the skins.
• Feel free to adjust the heat level by adding more or less red pepper flakes according to your taste.
• If you’re looking for a dairy-free option, substituting the heavy cream with oat milk works just as beautifully.
• This sauce can also be used as a dip for bread, or drizzled over grilled chicken or roasted vegetables for a flavorful twist.

Variations and Customizations

• Add sautéed mushrooms or spinach for extra nutrition and flavor.
• Incorporate a splash of lemon juice or balsamic vinegar for added acidity.
• Swap out the basil for a combination of fresh herbs like parsley or cilantro for a different flavor profile.
• For a heartier meal, add grilled chicken, shrimp, or sautéed vegetables to the pasta before serving.

How to Store Leftovers

Allow any leftover Roasted Red Pepper Sauce to cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. When reheating, stir in a little extra cream or oat milk to bring the sauce back to life as it may thicken in the fridge. If you have leftover pasta combined with the sauce, it’s best to consume it within 2 days.

FAQ

Can I use store-bought roasted red peppers?

Absolutely! Store-bought roasted red peppers save time and are a convenient option for this recipe. Just make sure to drain them well before using.

Can I freeze Roasted Red Pepper Sauce?

Yes! This sauce freezes beautifully. Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

What kind of pasta works best for this sauce?

While any pasta will work, shapes like penne, fusilli, or spaghetti hold onto the sauce beautifully. Choose your favorite shape for a satisfying dish.

Is this sauce spicy?

The level of spiciness can be adjusted to your liking. The red pepper flakes add a gentle heat, but you can omit them entirely if you prefer a milder sauce.

Conclusion

This Roasted Red Pepper Sauce is not just a recipe; it’s a journey through flavors that can transform any meal into something spectacular. With easy-to-find ingredients and a simple preparation method, it’s a go-to solution for busy weeknights or special gatherings. Whether you’re serving it tossed with pasta, as a dip, or drizzled over your favorites, this sauce is sure to become a beloved staple in your culinary repertoire. Grab your ingredients and get started on this luscious, creamy delight – your taste buds will thank you!