Roasted Red Pepper Sauce

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This sauce is a long-time favorite and so versatile! Try using it in place of tomato sauce for all sorts to recipes.

Prep Time15

Cook Time15

Total Time30

Author : Kari Peters

Cuisine: American

Servings: 1/2 cup servings

Calories: 193kcal

Ingredients

16 oz jar roasted red peppers drained and roughly chopped
1 small onion finely diced, 8 ounces
2 cloves garlic minced
2 tbsp olive oil extra virgin
1/2 cup heavy whipping cream
1/4 tsp sea salt add to taste, see notes
1/2 tsp black pepper

Optional:

4 ounces cream cheese softened, or soft goat cheese
chopped parsley or basil
freshly grated parmesan
8-12 ounces pasta of choice cooked al dente

Instructions

Begin by prepping the ingredients. Then, preheat a large 10" skillet over medium heat.
Add the olive oil to the pan with the onion and garlic. Cook over medium heat, stirring often, until the onion and garlic are softened and translucent, with minimal browning. Lower the heat if needed.
Add the heavy cream and roughly chopped roasted red peppers. Bring the mixture to a boil, then reduce the heat to a brisk simmer. Cook until almost all the liquid is gone.
Carefully transfer the sauce to the blender and blend until smooth. Season to taste with sea salt and pepper, then serve as desired.
To add the optional cream cheese/goat cheese to the sauce, you can blend it in the blender.
Or if you're serving this sauce with pasta, I like to add the cheese in small bits and toss it with pasta and reserved cooking water as needed over medium heat until the cheese is completely incorporated.
Serve the finished pasta with chopped fresh herbs and freshly grated Parmesan cheese.

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Notes

Original Sauce: 2 large red bell peppers, roasted, seeded, and blended until smooth. Sauté 1 clove of garlic with 1 T olive oil, and add to the blender with 2 oz soft goat cheese, and sea salt to taste, blend again. Add parmesan, black pepper, and fresh basil to taste when you toss it with pasta.

Jarred roasted red peppers vary in saltiness; add sea salt to taste in your sauce.

The recipe without the cream cheese makes about 2 cups of sauce, and the nutrional facts are for 1/2 cup of sauce.

Omit the optional cream cheese/goat cheese for more pure pepper flavor. Either cheese adds nice depth of flavor when you toss this sauce together with pasta, but can easily be omitted for a simpler flavor.

Nutrition