Roasted Red Pepper Pasta Sauce
Roasted Red Pepper Pasta Sauce made from scratch is a versatile and delicious smoky, creamy, tomato and red pepper sauce.
Servings 4 servings
Calories 571kcal
Ingredients
- 3 medium red bell peppers whole or substitute 1 jar roasted red peppers, drained
- 3 large tomatoes
- 1 large white onion peeled and cut in half
- 3 cloves garlic with papery peel still attached
- 1 pound fettuccine
- ⅛ teaspoon red pepper flakes
- ¼ cup half and half
- salt and black pepper to taste
- granulated sugar to taste
- ½ cup parmesan cheese shaved
- ¼ cup fresh basil finely sliced
Instructions
- Prepare roasted vegetables. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with aluminum foil. Add whole garlic, red peppers and tomatoes with a halved onion placed cut side down. Season with salt and red pepper flakes and roast in preheated oven until tomatoes are softened and peppers and onions are beginning to blacken and char, about 20-30 minutes.3 medium red bell peppers, 3 large tomatoes, 1 large white onion, 3 cloves garlic
- Meanwhile, bring a salted pot of water to a boil and cook pasta al dente according to package directions. Reserving 1 cup of pasta water, drain but do not rinse.1 pound fettuccine
- Once vegetables are charred remove from oven and place peppers in a plastic wrap covered bowl. Allow peppers to steam until skin easily peels away, about 10 minutes. Then remove stems and seeds and discard along with the charred skin. For the best sweet roasted bell pepper flavor and most vibrant pink sauce remove all the black bits from the peppers, onions and garlic. Place roasted red peppers in a blender with the onions, garlic, tomatoes and red pepper flakes. Blend smooth, adding reserved pasta water as needed to thin.⅛ teaspoon red pepper flakes
- Add pink sauce to the same stockpot that the pasta was cooked in and bring to a simmer over medium low heat. Season with salt and pepper and sweeten with sugar as needed, depending on how sweet the red bell peppers are you may not even need sugar.salt and black pepper, granulated sugar
- Reduce heat to low and stir in cream. Season to taste again, then add pasta to the pot. Stir to combine and keep warm over low heat for several minutes while the pasta soaks up all the luscious red pepper pasta sauce.¼ cup half and half
- Stir most of the parmesan into the sauce coated pasta then serve topped with remaining parmesan and finely sliced fresh basil.½ cup parmesan cheese, ¼ cup fresh basil
Video
Nutrition
Calories: 571kcal | Carbohydrates: 97g | Protein: 24g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 247mg | Potassium: 889mg | Fiber: 8g | Sugar: 12g | Vitamin A: 4252IU | Vitamin C: 137mg | Calcium: 239mg | Iron: 3mg
