Roasted Red Pepper Sauce

A roasted red pepper sauce over penne pasta is a vibrant and flavorful combination that brings together the smoky sweetness of roasted red peppers with the satisfying texture of penne pasta.

The sauce starts with perfectly roasted red peppers, charred to bring out their natural sweetness and depth of flavor. The peppers are then peeled, deseeded, and blended into a velvety smooth sauce.

Let’s get started:

HOW TO ROAST PEPPERS UNDER THE BROILER:

1. Cut the peppers in half and place them cut side down on a baking sheet. Lightly brush them with oil.
2. Position the baking sheet on the highest rack in your oven, directly under the broiler. Keep a close eye on the peppers as they roast.
3. Continue broiling and rotating the peppers until the skin is blistered and charred on all sides. This process typically takes about 8-10 minutes.
4. Once the peppers are charred, remove them from the oven and place a bowl on top of them to create steam. This helps loosen the skin and makes it easier to peel.
5. Allow the peppers to steam and cool for about 10 minutes.
6. After the peppers have cooled, remove the plastic wrap or lid. Using your hands or a knife, gently peel off the charred skin. It should come off easily, revealing the tender and smoky flesh underneath.
7. Cut off the stem and remove the seeds and membranes from the roasted peppers.

How to Make Roasted Red Pepper Sauce

1. Chop the roasted red peppers into smaller pieces and set them aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion. Sauté them until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
3. Add the chopped roasted red peppers, onions and garlic to a food processor and blend until smooth.
4. Return it to the pan and add in the cream, cornstarch and Parmesan cheese.

Ways to use Roasted Red Pepper Sauce

• Serve this sauce over your favorite pasta – Penne or rigatoni work great for this sauce as these pastas hold up well to a heavier sauce and it gets all inside each noodle. 
• Pizza Topping – use it in place of traditional tomato sauce.
• Sandwich Spread – Spread the roasted red pepper sauce on sandwiches, wraps, or burgers for a burst of flavor. It pairs well with grilled vegetables, chicken, turkey, or even as a substitute for mayonnaise.
• Dipping Sauce – Serve the roasted red pepper sauce as a dip for vegetables, breadsticks, or chips. It adds a tangy and smoky element to your snack or appetizer spread.

ROASTED RED PEPPER SAUCE RECIPE
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Roasted Red Pepper Sauce

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• Total Time: 30 min – 1 hour

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Description

Roasted red peppers are beautifully balanced with cream and parmesan cheese for a luxuriously creamy sauce made in mere minutes!

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Ingredients

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• 3 Red Bell Peppers
• 2–3 Tablespoons Olive Oil, divided
• ½ Onion, diced
• 2 Tbsp Garlic, minced
• 1– 1 ½ Cups Half and Half (or ¾ Cup Heavy Cream & Whole Milk)
• 1 teaspoon Cornstarch
• ⅓ Cup Romano or Parmesan Cheese
• ¼ Cup Fresh Basil, julienned
• salt and pepper to taste

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Instructions

TO ROAST THE PEPPERS:

1. Cut the peppers in half and remove the seeds.
2. Lightly coat them with olive oil and place them cut side down on cookie sheet.
3. Preheat the broiler to 500° and place the peppers on the top rack. Let them roast until the tops are completely blackened, checking often.  This can take up to 15-20 minutes.
4. Cover them with a glass bowl or put them in a paper bag to steam for approx. 5-10 min.
5. When cool, remove the skin from the peppers and cut into small pieces.

PUTTING IT ALL TOGETHER:

1. In a sauce pan, over medium heat, sauté the onions in 1 Tablespoon of olive oil until they begin to soften, approximately 4-5 minutes.  Add the garlic and cook 30 seconds more.  Add the chopped roasted peppers.  Cook a minute more.
2. Transfer the mixture to a food processor and blend until you get a smooth consistency.  
3. Put the mixture back into the sauce pan and add the half & half.  Let it come to a simmer.  Combine the cornstarch with 1 Tablespoon of water and add to the pan.  Add the parmesan cheese.
4. Season to taste with salt and pepper and add the basil.
5. Serve over your favorite pasta, chicken, fish or add to sandwiches.

Notes

All nutrition information is approximate:
Calories 235; Fat 18.6 gr; Cholesterol 58 mg; Sodium 232 mg; Carbs 11.4 gr; Fiber 1.7 gr; Sugar 5.9 gr; Protein 6.8 gr

• Prep Time: 10 minutes
• Cook Time: 30 min – 1 hour (includes time to roast and cool peppers)
• Category: Sauces
• Method: Stovetop
• Cuisine: American