Name: Roasted Red Pepper Tomato Sauce
Cuisine: Italian
Ingredients: 1 jar of (14 oz) roasted red peppers, drained and rinsed (or 2 large homemade red peppers roasted in the oven and peeled); 1 can (14 oz) diced tomatoes, crushed tomatoes (or use 5 chopped fresh tomatoes preferably plum tomatoes); 1/2 cup heavy cream; 2 cloves finely minced garlic; 2 tablespoons olive oil; Salt and pepper to taste; Pasta of choice cooked and drained (do not rinse); Optional: a splash of dry white wine; Garnish: red pepper flakes, torn fresh basil leaves and grated Pecorino Romano cheese (for serving)

This is a Roasted Red Pepper Tomato Sauce that has a symphony of flavors that dance harmoniously on your taste buds.

In the realm of gastronomy, few experiences are as satisfying as crafting a velvety and vibrant sauce that seamlessly combines the rich essence of roasted red peppers with the timeless flavors of tomatoes, and roasted red peppers in a cream sauce.

This transformative fusion gives rise to a creation that encapsulates both the comfort of tradition and the thrill of innovation with this amazing mix of flavors that compliments the pasta perfectly.

As the kitchen becomes your canvas and the ingredients your palette, let us delve into the artistry of creating a sauce that not only tantalizes the senses but also serves as a testament to the magic that unfolds when culinary passions blend with the finest produce nature has to offer.

If you have the time to make Homemade Red Roasted Peppers the sauce takes literally 7 minutes to simmer and you'll have this delicious meal on your tables.

The recipe is in a printable card scroll down and hit print.

Easy Steps by Step Roasted Red Pepper Tomato Sauce

use a food processor and pulse tomatoes with peppers and cream
simmer the sauce for 7 minutes
In the meantime boil the pasta al dente and keep warm
Toss the pasta with the sauce
Garnish with fresh basil, top the pasta with grated cheese, and serve

Shopping List (for exact measurements scroll to the printable recipe card)

your favorite pasta cooked al dente with still a good firm bite drained
canned diced tomatoes or fresh plum tomatoes chopped
roasted red peppers in a jar or homemade red roasted peppers
fresh minced garlic
olive oil
heavy cream
salt, and pepper to taste
fresh basil one or 2 leaves
jarred roasted peppers
Optional Garnish: grated Pecorino Romano cheese, red pepper flakes

Tips

cook any kind of pasta or shape
use canned or jarred peppers
any cooked meats you prefer can be mixed into the pan
use only fresh herbs if possible
use only Pecorino Romano freshly grated cheese do not use pre-grated cheeses for best results
use a good-tasting splash of wine can be added to the sauce
artichoke hearts and sundried tomatoes are also a wonderful addition to the peppers
if you prefer to add seafood, most shellfish cooks quickly

Pasta Suggestions

rigatoni
bowties
mostaccioli
fusilli
seashells
penne
bucatini

Other Sauce Additions and Suggestions

cubed eggplant
cubed zucchini
artichoke hearts
sliced onions
diced tomatoes
cooked escarole or another green you prefer
sliced black olives
capers
mushrooms sliced
cooked meats
cooked shellfish

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Classic Fast and Easy Pasta Dishes

This dish is perfect for any weeknight meal and it cooks up quickly in less than 30 minutes from start to finish.

Our version of this meal is all vegetarian however any seafood, meats, or other vegetables can be added.

If you would like a chunkier sauce add some extra small chopped tomatoes in the sauce while simmering.

Roasted Red Pepper Tomato Sauce, peppers and sauce, pepper tomato sauce with pasta, roasted pepper tomato sauce pasta

roasted peppers recipes, pasta recipes, tomato sauce recipes

Italian

Yield: 4

Author: Claudia Lamascolo