Roasted Red Pepper Pasta Sauce Recipes

ROASTED RED PEPPER PASTA SAUCE

Steps:

• Preheat the oven at 400 deg F/ 200 deg C.
• Brush 1 tablespoon oil with peppers, onion, and garlic.
• Sprinkle some salt and coat it will.
• Bake in the middle rack for 20 minutes or until the peppers form black blisters on top.
• Once done take it out of the oven and cover it with a dishcloth.
• This helps to peel off the skin of the peppers easily.
• So once the peppers are lukewarm enough to handle peel off the skin.
• Add these roasted veggies to a food processor or a blender along with the fire-roasted tomatoes, fresh parsley, dried herb blend, chili flakes, salt, and pepper.
• Blend until it resembles a puree
• Taste and adjust seasoning if needed.
• Cook the pasta in enough water as directed on the package.
• Cook until al dente. Do not overcook.
• Just before mealtime, heat up oil in a pan, add the sauce and cook for a minute.
• Add in the pasta and parmesan cheese.
• Serve warm with an extra sprinkle of cheese and chopped herbs.

QUICK AND EASY ROASTED RED PEPPER PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
• Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
• Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
• Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
• Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
• Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.

ROASTED RED PEPPER CREAM SAUCE

Steps:

• Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
• Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
• In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
• Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

ROASTED RED PEPPER PASTA SAUCE

Steps:

• How to Roast a Pepper: There are many ways to roast peppers, but here's the method I prefer: Preheat oven to 425F degrees.
• Lightly spray a pie tin or baking sheet with non-stick cooking spray.
• Place whole, washed pepper on sheet and roast, turning once, for about 20 minutes, or until the pepper is soft and the skin begins to blister and burn.
• Remove from oven and allow to cool.
• Halve the pepper and remove stem, seeds and pith.
• Refrigerate or freeze until ready to use.
• Melt margarine and olive oil in saucepan over medium heat.
• Bruise garlic clove with knife blade and add to saucepan.
• Add onions.
• Stir frequently until onions begin to wilt and caramelize slightly.
• Whisk in flour.
• Cook for 30 seconds.
• Add evaporated milk in one smooth stream, whisking constantly.
• Add chablis.
• Whisk constantly until mixture comes to a boil (This process may take several minutes).
• Boil slowly for 1 minute.
• Add pepper.
• Reduce heat and simmer until sauce is reduced to desired consistency, whisking occasionally.
• Remove from heat.
• Add basil, plus salt and pepper to taste.
• Serve over warm pasta (I prefer bowtie, but it also goes great with linguine).

ROASTED RED PEPPER SAUCE

Steps:

• In a food processor or blender, add the tomatoes, roasted red peppers, garlic, salt, basil, and oregano. Blend until smooth. Add the heavy cream and blend until incorporated.
• Pour the red pepper sauce into a medium saucepan, and heat over medium high heat. Add the grated parmesan cheese, and slowly bring sauce to a simmer. Whisk until the cheese is melted, and the sauce is warmed through.
• Prepare the noodles according to package instructions. Serve sauce over cooked noodles.
• Garnish the sauce with extra grated parmesan cheese and fresh parsley!

ROASTED PEPPER SAUCE FOR PASTA OR CHICKEN

Steps:

• Heat oven to 220C/fan 200C/gas 7. Cut the peppers and the onions into chunks. Toss in the oil and dried thyme, then roast for 30 mins until soft and slightly blackened.
• Cool, then blend or process until just chunky. Stir through the passata, season and warm through.

SPAGHETTI WITH ROASTED RED PEPPER SAUCE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a food processor, combine the peppers, tomatoes, vinegar, garlic, salt and pepper. Cover and process until blended. While processing, gradually add oil in a steady stream. , Transfer to a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain spaghetti; serve with sauce. Sprinkle with cheese.

REALLY EASY ROASTED RED PEPPER SAUCE

Steps:

• 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.