Pasta - Really easy roasted red pepper sauce recipes

Author: Vicente Morales

The recipe makes enough for two meals – use as a base for baked gnocchi or pasta This roasted pepper and cherry tomato sauce is bursting with flavor! We used whole wheat penne pasta, but any pasta will work.

5-ingredient roasted red pepper pomodoro sauce
Really easy roasted red pepper sauce
Roasted Pepper and Cherry Tomato Sauce
Pasta with Roasted Red Pepper Tomato Sauce
What is red pepper sauce made of?
What's in pomodoro sauce?
How do you roast red peppers?
How do you marinate roasted red peppers?

5-ingredient roasted red pepper pomodoro sauce

a quick & fresh homemade pasta sauce, this roasted red pepper pomodoro is made with 5-ingredients in less than 10 minutes!
Provided by: jess larson | plays well with butter
Total time: 10 minutes
Cook time: 5 minutes
Prep time: 5 minutes
Yields: 4 servings
Number of ingredients: 7

Ingredients:

2 tablespoons olive oil
4 cloves garlic, minced
1 28-ounce can crushed tomatoes
1 14-ounce can roasted red bell peppers, drained
1 large bunch fresh basil (about 2 cups)
Kosher salt, to season
optional: crushed red chili flakes (see Recipe Notes)

How to cook:

Cook the aromatics: Add the olive oil to a large skillet over medium heat. Add in the garlic, stirring quickly to spread it out into the oil. Cook the garlic for about 30 seconds, until fragrant – you should be able to smell the garlic perfuming the olive oil. Reduce the heat to low and add in the crushed tomatoes. Working quickly, stir the garlic into the tomatoes, until evenly distributed. Taste and season with Kosher salt – about a teaspoon or so! If you’d like your pomodoro to be a little spicy, you can also add in some crushed red chili flake. Continue to cook for a minute or two, until the tomatoes begin to bubble.
Blend the roasted red pepper pomodoro sauce
Carefully transfer the tomato mixture to a food processor or blender. Add in the roasted red bell peppers and the basil. Blend the mixture until pureed. Set aside to use in your favorite pasta dish (like date night pasta pomodoro with chicken & goat cheese!), or transfer to a jar or airtight container for later use. Store in the refrigerator for up to 2 weeks. Enjoy!

Notes: Roasted Red Pepper Sauce, Ingredients ; 2 tablespoons olive oil ; 1 medium red onion, chopped ; 4 cloves garlic, chopped ; 3 red bell peppers ; 1-2 green jalapenos

Tags:

pasta with roasted red pepper tomato sauce pepper and cherry tomato sauce easy roasted red pepper sauce roasted red pepper pomodoro sauce roasted red pepper tomato sauce roasted pepper and cherry tomato sauce

Really easy roasted red pepper sauce

This red pepper sauce is so handy to have bagged in the freezer. The recipe makes enough for two meals – use as a base for baked gnocchi or pasta
Provided by: Amanda Grant
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 8 servings
Number of ingredients: 7

Ingredients:

4 red peppers (or a mix of red, orange and yellow), cut into chunks
2 onions , roughly chopped
2 garlic cloves (skin left on)
2 tbsp olive oil
2 x 400g cans peeled plum tomatoes
2 tsp red wine vinegar
1 tsp light soft brown sugar

Nutrition:

How to cook:

Heat oven to 190C/170C fan/gas 5. Toss the peppers and onions with the garlic and olive oil, and spread out in a roasting tin. Roast for 40 mins, then add the tomatoes, red wine vinegar and sugar, and roast for another 20 mins. Tip into a food processor and blend until smooth. Season to taste.

Notes: Pasta With Pepper and Tomato Sauce Recipe, For the Pasta With Pepper and Tomato Sauce · extra virgin olive oil · onion, chopped · garlic cloves, green shoots removed, minced · pounds red peppers, cut in

Roasted Pepper and Cherry Tomato Sauce

This roasted pepper and cherry tomato sauce is bursting with flavor! It's a wonderful way to use summer's bounty to create a delicious sauce for your favorite pasta.
Provided by: Chrysti Benner
Total time: 60 minutes
Cook time: 50 minutes
Prep time: 5 minutes
Yields: 1 serving
Number of ingredients: 8

Ingredients:

2 cups of cherry tomatoes
1/4-1/2 cup chopped peppers (Approx. 4 lunchbox peppers or 1 bell pepper)
1/4 cup + 4 Tbsp olive oil, divided
1/4 cup diced onion
1 Tbsp minced garlic
2 Tbsp chopped fresh basil
1/2 cup -1 cup chicken or vegetable broth (I used about a cup)
salt and pepper

How to cook:

Preheat oven to 400F. Line a baking sheet with parchment paper.
In a mixing bowl, combine tomatoes, peppers, and 2 tsp olive oil. Stir to coat.
Spread into an even layer on prepared baking sheet. Roast for 25 minutes, until tomatoes have burst.
Remove from oven and set aside.
In a medium-large saucepan, heat 1/4 cup olive oil over medium-high heat. Add onions and cook for about 5 minutes, until they begin to turn translucent, stirring occasionally.
Reduce heat to medium. Add garlic and stir, cooking for 1 minute until garlic is fragrant.
Add roasted tomatoes and peppers, along with any juices, to the saucepan. Add basil and 1/2 cup chicken broth, stirring to combine.
Allow to simmer for about 25 minutes, stirring occasionally. If needed, add more broth during cooking (I added about 1/2 cup more, making 1 cup total).
Remove from heat and transfer to a container for blending. Use an immersion blender to blend to desired consistency. If necessary, add more broth to thin the sauce to your liking.
Add salt and pepper to taste.

Notes: Roasted Red Pepper Sauce, Blend: In a food processor or blender, add the tomatoes, roasted red peppers, garlic, salt, basil, and oregano. · Simmer: Pour the red pepper

Pasta with Roasted Red Pepper Tomato Sauce

This easy pasta dish is full of flavor thanks to the roasted red pepper tomato sauce. We used whole wheat penne pasta, but any pasta will work. Garnish with Parmesan cheese, fresh basil, and enjoy!
Provided by: Maria Lichty
Cook time: 30 minutes
Prep time: 5 minutes
Number of ingredients: 10

Ingredients:

3 large red bell peppers
2 tablespoons olive oil
1 small onion chopped
2 cloves garlic minced
1 15 oz. can diced tomatoes
1 cup packed fresh basil coarsely chopped
Salt and freshly ground black pepper
1/2 pound cooked pasta we used Whole Wheat Penne
Freshly grated Parmesan cheese for serving (optional)
Freshly chopped basil for serving (optional)

How to cook:

1. Roast red peppers over gas flame, under the broiler, or on the grill. Roast for about 10 minutes, or until peppers are completely black. Place peppers in a paper bag to allow to sweat. Peel the charred skins from the peppers and remove the seeds. Chop the peppers and set aside.
2. In a large saucepan, heat the olive oil over medium heat. Add onion and sauté for 2-3 minutes, or until softened. Stir in garlic, red peppers, and diced tomatoes. Cook for 10 minutes over medium-low heat. Add freshly chopped basil and season with salt and pepper, to taste.
3. Purée the sauce using an immersion blender or transfer the sauce to a blender or food processor and puree until smooth with some texture remaining. Taste and add more salt and pepper, if necessary.
4. In a large bowl, combine pasta and sauce. Garnish with Parmesan cheese and fresh basil, if desired.

Notes: Roasted Red Pepper Pasta Sauce (Easy & Tasty), Method to make roasted red pepper sauce at home Preheat the oven at 400 deg F/ 200 deg C. Brush 1 tablespoon oil with peppers, onion, and