This roasted red pepper sauce is one of the simplest pasta sauces you can make. It’s a great twist on a classic simple spaghetti dinner that is loaded with flavour from red bell peppers. When it comes to cooking vegetables I find that roasting pretty much any vegetable is one of my favourite ways to cook. The roasting process intensifies its flavour, which is especially true when it comes to the sweet red bell pepper. It takes on sweeter and smoky notes and the flavour is concentrated when roasted in the oven. I love roasting my own, but you can also purchase jarred roasted red peppers in a pinch – however for this recipe, jarred roasted red peppers won’t do the trick.
I’ve definitely been in the mood for simple these days. I’ve been trying to simplify everything whether it be enjoying simple meals or simplifying my routines, I’m a little tired from going 100 miles an hour 24/7. The thing about simplifying is that it can easily come across as just being lazy, but I think that simplifying and removing the excess can lead to some stellar results. After all, minimalism is in these days, isn’t it? Take this easy weeknight pasta dish for example, it requires just four main ingredients: red peppers, onion, tomatoes and garlic. I have used a few extra ingredients to enhance flavour and texture. I’ve used olive oil and balsamic to aid in the roasting process and then a touch of cream to create the perfect, creamy roasted red pepper sauce.
This is the perfect pasta sauce recipe if you’re craving pasta (which let’s be honest, who isn’t craving pasta?) but feel like something different from bolognese (try my budget-friendly Bolognese) or pesto sauce. Other than the addition of a teeny tiny bit of cream at the end, this sauce is extremely healthy and is made with all fresh ingredients. The method for roasting here isn’t the same method you’ll find for roasting red peppers at home (where you blister then sweat the peppers to remove the skin); instead it’s used specifically to enhance the flavours by roasting the peppers, onion and garlic together.
To me what makes this sauce simple is the roasting process, just chuck all the ingredients in the oven, then 45 minutes later puree them in the blender. There is no stirring required and there will be no tomato splatters all over the kitchen to clean up. This is a very hands-off sort of weeknight recipe, so hands off that you don’t even have to be in the kitchen while this is cooking, you can sit on the couch and watch Oprah reruns…if that’s your thing. I also think that this is the kind of sauce that you could make in a huge batch (double or triple the recipe) and then freeze for later, I would just recommend stirring the cream in during the reheat process instead of freezing it together.
Louisa Clements
Yields 4-6
45 minCook Time
45 minTotal Time
Save Recipe2 based on 1 review(s)
Ingredients
- 3 red peppers, quartered
- 1 onion, quartered
- 2 large tomatoes, quartered
- 3 whole cloves garlic
- 3 tablespoon olive oil
- 2 teaspoon balsamic vinegar
- 1 teaspoon red pepper flakes (if you don't want it spicy or are making this for kids, use less red pepper flakes)
- 2 tablespoon cream
Instructions
- Preheat oven to 350 degrees.
- Place red peppers, onion, tomatoes and garlic in a baking dish. Drizzle with olive oil and vinegar and sprinkle with red pepper flakes.
- Roast in the oven for 45 minutes.
- Once vegetables are done roasting, remove to a blender or a pot.
- Add cream and puree in the blender or with an immersion blender.
- Serve over whole wheat pasta with parmesan cheese.
This Roasted Red Pepper Pasta Sauce is so simple you’ll be wondering why you hadn’t made it until now.
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