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How To make Sweet Red Pepper Sauce For Pasta
2 lg Very Red Sweet Red Peppers
2 tb Water to saute
2 c Coarsely chopped onions
2 ts Minced garlic
1/2 ts Hot red pepper flakes (opt)
1 c Vegtable stock
Salt & Pepper to taste 1/4 c Chopped Basil
1 lb Cooked pasta
1. Cut peppers lengthwise in half. Scrape away and discard the stems,
veins and seeds. Chop the peppers coarsely. There should be about two cups 2. Heat the water in a large saucepan and add the peppers. Cook, stirring,
about 5 minutes (add more water if required). Add the onions, garlic and red pepper flakes and cook, stirring, 2 minutes longer. Add the stock, salt and pepper. Cover and cook 15 minutes. 3. Ladle the sauce into a blender and blend thoroughly. Return the mixture
to the pan and bring to a boil. Cook about 2 minutes and stir in the basil. Serve with the cooked pasta. Note: Can substitute Yellow or Orange peppers Source: Modified by Chris Posted by Chris to the Fatfree Digest [Volume 15 Issue 2] Feb. 2, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?
How To make Sweet Red Pepper Sauce For Pasta's Videos
Creamy Roasted Red Pepper Pasta
This Creamy Roasted Red Pepper Pasta is super quick and seriously delicious. The perfect meal to add to your family rotation dinners Enjoy! Chris x
FULL RECIPE POST:
CREAMY ROASTED RED PEPPER PASTA | Serves 4
????INGREDIENTS????
16oz / 460g Jar of Roasted Red Peppers
12oz / 350g Long Cut Pasta (here I use Linguine)
1 cup / 250ml cup Heavy/Double Cream
1 tbsp Butter
1 medium-large White Onion, diced
2 small cloves of Garlic, minced
1/2 cup / 50g cup (50g) Parmesan, finely grated (save some for serving)
1 tbsp Fresh Parsley, plus extra to serve
1/2 tsp Smoked Paprika
Salt & Black Pepper, to taste
Chilli Flakes, to preference (optional)
????METHOD????
Pop your pasta in salted boiling water and cook until al dente.
Meanwhile, melt your butter in a saucepan and fry your onions until they soften. Add your garlic and fry for a minute or so longer, then place in a blender with your roasted red peppers. Pulse to a smooth consistency.
Pour back into the pan and keep on a simmer. Add in your cream and stir until completely blended, then add your parmesan, parsley, smoked paprika and seasoning to taste.
Drain pasta and toss through your sauce until completely coated. Serve with extra parmesan and parsley!
As always, for full nutrition, guidance and recipe notes head to the full blog post
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Smoky Red Pepper Sauce
Equipment info:
1 red pepper
1 shallot, sliced
1 Tbsp olive oil
1/2 tsp pimenton (Spanish Smoked Paprika)
1 Tbsp butter
squirt of sherry vinegar
Roasted Red Pepper Sauce
Today I prepared for you my favorite roasted red pepper sauce. You can drizzle it over anything you want: fish, chicken, veggies or pasta!
If you want to know how to make the Roasted Red Pepper Sauce, please find below the recipe and if you want to see more don't forget to subscribe!
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Ingredients
• 3 Red Peppers
• 15 Cherry Tomatoes
• 1 Red Onion
• 6 Garlic Cloves
• Olive Oil
• Salt and Black Pepper
Step 1
Prep the red peppers: cut them in half and remove all seeds and stems. Place them on your prepared baking sheet with the cut side down to avoid burning.
Step 2
Cut the cherry tomatoes in half. You can also use medium tomatoes if you want but you need to reduce the number: for 3 red peppers you can use 5 quartered medium tomatoes. Place them on the baking sheet as well.
Step 3
Cut the red onion in half and using your knife, smash the garlic cloves for a delicious flavor. It’s important to have the red peppers on top of the ingredients in order to roast them well. Season with salt and add some olive oil. Brush the red peppers with oil. Bake them at 180° Celsius for 25 minutes.
Step 4
After you remove the veggies from the oven, you’ll need to set them aside for a little bit until they’re cool enough to handle. Peel the red peppers. It’s very important to get rid of the peel in order to avoid having little bits of hard skin al throughout the sauce. Don’t worry, once roasted, the peppers become very easy to peel.
Step 5
Add all veggies to a blender or food processor and blend until smooth. Season with more salt and pepper if needed. Add it in an airtight container. You can keep it in the fridge for about 1 week.
Bon Appetite!
#roastedredpeppersauce #saucerecipes #redpeppersauce
a RARE PASTA SAUCE I ate weekly when I lived in ITALY
This spicy, creamy, red bell pepper pasta sauce is a rare pasta sauce that I’ve only found in a jar in a supermarket in Italy, today I set out to recreate this nostalgic sauce. I believe this is a variation of pesto alla calabrese.
Felicetti Cavatappi (10% off, use code “NACS” at checkout):
ITALY TRIP BOOKINGS:
SHRIMP SCAMPI
STUFFED SHELLS
RED WINE RISOTTO
PASTA DOUGH
RECIPE
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Roasted Red Pepper Pasta (30-min meal)
Get the Recipe:
⭐️ Roasted red pepper pasta is one of the easiest and tastiest pasta dishes you can make with a few simple pantry staples.
Our recipe is simple, and you can make it with minimal effort for an everyday dinner. It's also creamy, nutritious, and delicious.
⭐️ Ingredients
RED PEPPER SAUCE
12 ounces (350 grams) roasted red bell peppers drained, from a jar or can
1 small can (15 oz) (400 grams) tomatoes whole peeled, diced, crushed, or puree
¾ cup (100 grams) almonds
2 tablespoons (28 grams) olive oil
1 teaspoon (5 grams) salt
1 clove garlic
½ teaspoon red pepper flakes
FOR THE PASTA
1 pound (450 grams) rigatoni pasta or other
1 handful parsley or basil
ROASTED VEGGIES (OPTIONAL)
1 large cauliflower or eggplant
1 tablespoon (14 grams) olive oil
½ teaspoon (3 grams) salt
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️