Roasted Red Pepper Pasta Sauce
Elevate your pasta night with this velvety Roasted Red Pepper Pasta Sauce, a flavor-packed blend of charred red bell peppers, creamy heavy cream, and aromatic garlic. This homemade sauce delivers a smoky, slightly sweet depth that’s perfectly balanced with savory parmesan cheese, fresh basil, and a hint of paprika for an optional smoky kick. Crafted in just 45 minutes, the recipe boasts a beautiful pop of color and a smooth, luxurious texture, making it an irresistible match for any pasta of your choice. Whether you're catering to weeknight dinner cravings or impressing dinner guests, this easy roasted red pepper sauce pairs well with a sprinkle of freshly grated parmesan and warm garlic bread for a restaurant-quality meal at home. Perfect for vegetarians and easily adaptable for various diets, this dish is a crowd-pleaser you’ll return to again and again.
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Recipe Information
Ingredients
- 4 large red bell peppers
- 2 tablespoons olive oil
- 4 medium garlic cloves
- 1 small yellow onion
- 2 tablespoons tomato paste
- 0.5 cup heavy cream
- 0.5 cup vegetable or chicken broth
- 0.25 cup basil leaves
- 1 teaspoon dried oregano
- 0.5 teaspoon paprika (optional)
- 0.25 cup parmesan cheese (grated)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil.
Cut the red bell peppers in half and remove the seeds and membranes. Place them cut-side down on the prepared baking sheet.
Roast the bell peppers in the preheated oven for 20-25 minutes, or until the skins are charred and blistered.
While the peppers are roasting, finely chop the onion and garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-5 minutes, or until softened.
Add the garlic to the skillet and sauté for 1 minute, or until fragrant. Be careful not to burn the garlic.
Remove the roasted peppers from the oven and carefully transfer them to a bowl. Cover the bowl with plastic wrap or a plate to trap steam. Let them sit for 10 minutes, then peel off the skins and discard them.
In a blender or food processor, combine the peeled roasted peppers, sautéed onion and garlic, tomato paste, heavy cream, and broth. Blend until smooth.
Pour the blended mixture back into the skillet and heat over medium-low heat. Stir in the dried oregano, paprika (if using), salt, and black pepper.
Simmer the sauce for 5-10 minutes, stirring occasionally, until slightly thickened.
Stir in the grated parmesan cheese and fresh basil leaves. Taste and adjust seasoning if necessary.
Serve the roasted red pepper pasta sauce over your favorite cooked pasta. Garnish with additional parmesan cheese and basil leaves, if desired.
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 597 mg | 26% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 12.6 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 234 mg | 18% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 714 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
