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Roasted red pepper pasta sauce is a rich and flavorful sauce that is perfect for pasta dishes. This sauce is made by blending roasted red peppers with garlic, onions, tomatoes, and cream to create a velvety, smooth sauce that is bursting with flavor.
How To Make:
To make this sauce, start by roasting red peppers in the oven or on a grill until the skin is charred and blackened. Once the peppers are roasted, remove them from the heat and let them cool slightly. Next, remove the skin and the seeds by peeling.
In a large saucepan, sauté garlic and onions in olive oil until they are soft and fragrant. Then, add the roasted red peppers and canned tomatoes to the saucepan and cook for a few minutes until the ingredients are well combined.
Blend the mixture in a blender or food processor until it is smooth after adding it. Add a splash of cream to the mixture to create a creamy texture, then season with salt and pepper to taste.
This sauce can be served over pasta or used as a base for other dishes like lasagna or baked ziti. It's also delicious as a dip for bread or vegetables.
Tips and Variations:
Tips:
1. Use high-quality ingredients: Since this sauce relies on a few key ingredients, it's important to use high-quality peppers, tomatoes, and cream for the best flavor.
2. Roast the peppers properly: Make sure to roast the red peppers until they are charred and blackened on the outside, as this will give the sauce a rich, smoky flavor.
3. Use a blender or food processor: To get a smooth, creamy texture for the sauce, it's best to use a blender or food processor to blend the ingredients together.
4. Adjust the consistency: If the sauce is too thick, you can thin it out with a bit of pasta water or additional cream. You can boil it for a few minutes to thicken it if it's too thin.
Variations:
1. Tomato-free: If you're looking for a tomato-free version of this sauce, you can omit the canned tomatoes and substitute them with additional roasted red peppers or other vegetables like zucchini or eggplant.
2. Vegan: To make this sauce vegan, substitute the cream for a plant-based alternative like coconut cream or cashew cream.
3. Smoky: For an even smokier flavor, you can add a dash of smoked paprika or chipotle powder to the sauce.
4. Herbaceous: Add fresh herbs like basil, oregano, or parsley to the sauce to give it a fresh, herbaceous flavor.
5. Nutty: For a nutty twist, add a handful of toasted almonds or pine nuts to the blender before blending the sauce.
Ingredients:
- - 3 red bell peppers
- - 2 tablespoons olive oil
- - 1 small onion, chopped
- - 3 garlic cloves, minced
- - 1 can (14.5 oz) diced tomatoes
- - 1/2 cup heavy cream
- - Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C). Place the red peppers on a baking sheet and roast them for 30-40 minutes, or until the skins are charred and blistered. Turn the peppers occasionally to ensure even roasting.
2. After taking the peppers out of the oven, place them in a big basin.
Cover the bowl with plastic wrap and let the peppers sit for 10-15 minutes, or until they are cool enough to handle.
3. Remove the skin and seeds from the peppers and cut them into small pieces.
4. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, or until it is tender and transparent. Add the minced garlic and continue cooking for an additional one to two minutes.
5. Add the diced tomatoes and roasted red peppers to the saucepan and stir well. Simmer for 10 minutes, stirring occasionally.
6. Move the sauce to a blender or food processor and pulse it until it is completely smooth.
7. Add the heavy cream to the sauce before adding it back to the pan. Simmer for an additional 5-10 minutes, or until the sauce has thickened slightly.
8. Add salt and pepper to taste when preparing the sauce.
9. Serve the sauce over your favorite pasta and enjoy!
This recipe makes about 2 cups of sauce, which is enough for 4-6 servings of pasta. If you need to make extra, you may easily double or quadruple the recipe.
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