Roasted Red Pepper Sauce
This Roasted Red Pepper Sauce is creamy, refreshing, and incredibly versatile. Perfect for pasta or drizzling over grilled vegetables.
Servings: 4 servings
Equipment
- Blender
- Large Pan
- Large Pot
Ingredients
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
Instructions
- Step 1: Gather all your ingredients. Ensure roasted red peppers are drained. If using fresh, roast until charred, peel, and cool.
- Step 2: Heat olive oil in a large pan over medium heat. Add diced red onion and sauté until translucent, about 3-4 minutes. Add minced garlic and red pepper flakes, stirring for an additional minute.
- Step 3: In a blender, combine the sautéed mixture with roasted red peppers, heavy cream, crushed tomatoes, basil, Parmesan, Italian seasoning, salt, and pepper. Blend until smooth.
- Step 4: Pour the blended sauce back into the pan and heat over medium-low until warmed through. Adjust seasonings as necessary.
- Step 5: In a large pot, boil salted water and cook pasta according to package instructions until al dente. Reserve a cup of pasta water before draining.
- Step 6: Toss the drained pasta with the sauce in the pan. Add reserved pasta water gradually if the sauce is too thick.
- Step 7: Serve hot, garnished with additional basil and Parmesan if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat with a little extra cream or oat milk.