This sauce is warm and slightly spicy, made of vegetables, and will have them guessing what it is. It is robust with that smoky spice, able to fill you up. Plus, this Roasted Red Pepper Sauce is versatile to any diet and can be used for any vessel— pasta, spaghetti squash, on top of chicken or pork (keto)…you name it! It may look like spaghetti sauce but better! Same robust feeling, made strictly with vegtables.
Here’s how you make the Roasted Red Pepper Sauce
First, we are going to cheat and roast these peppers and other vegetables in a pan. Cast iron is my preference but any large pan will do.
Start on medium high heat and sauté with olive oil.
Add tomato paste, paprika, and pepper. Cook for about 5-10 minutes until it is charred and the spices have bloomed (meaning fragrant). Once you see it like this below 👇 add the garlic and basil then stir to integrate. I have to leave the garlic towards the end so I don’t burn it. I don’t trust myself 😝.
Then it will look like this 👇
Messy and gunky? Then it’s time to add the broth 👇
Stir really good while hot to integrate and unchunk the chunks 😆 eew. Bring to a slight boil just to let all the flavor marry then turn off the heat.
Blend then the Sauce is done!
Make sure your sauce is very cool 😎 or you’ll find it spilling everywhere. I speak from experience. This is where I go finish the laundry, make a cup of tea, and clean up my mess. Most importantly, make the pasta or the chicken I like with it. It may take a good 10-20 minutes to cool down.
You can’t really use an immersion blender (vegetables are just too big) but you can use a blender like this, or a food processor, or even just a bullet shake maker.
I used my Ninja (hiii-ya) to make it smooth. I love the color it makes!
Your sauce is done-skis!! Now the question is…
Pasta, Spaghetti Squash, Meat, or Rice?
This Roasted Red Pepper Sauce can be used for whatever vessel you’d like to put it on. Honestly, I love to douse a grilled chicken and put some cheese on top like a Chicken Marinara. The options are limitless. Which makes this sauce a new staple in the house.
It’s a great vegetarian option as well. Don’t add the cream and it’s VEGAN! Wow, look at us solving all the world’s problems in just one sauce. Ahhhh. It’s a good world.
Tell me your thoughts!
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Farmer Franny Pants
Like this recipe? Here’s another family favorite: Tuscan Chicken. It truly doesn’t disappoint!
Red Pepper Sauce on Rotini
This sauce is smoky with a little spice, that leaves you wondering what it is.
7
servings10
minutes25
minutesIngredients
1 box (1 lb) Rotini
4 Red Bell Peppers
1 Onion, sliced
2 carrots, sliced into coins
1 jalapeño, sliced
2 Serranos, sliced
olive oil
2 cloves of garlic, minced
1 sprig of basil (amount 1/8th cup chopped), and 1 sprig for garnish
4 tbsp paprika
3 tbsp tomato paste
4 cups tomato chicken boullion (4 teaspoons in 6 cups of water), (can sub chicken broth for vegetable broth)
whipping cream, 1 tbsp at a time (optional)
Directions
- Get all the ingredients to your workbench. Chop or slice the vegetables needed (bell peppers, carrots, onions, jalapeños, serranos)
- On medium high heat, sauté red bell peppers, carrots, onions, jalapeños, and serranos together in a pan with olive oil.
- Once vegetables are charred add basil, paprika, and red pepper powder (or crushed red pepper). Then add tomato paste and garlic.
- Add 4 cups of tomato chicken bouillon, let simmer, then cool about 10-15 minutes. Add cream once c00l, if desired.
- Once pretty cool, pour everything into a blender and purée until creamy. Careful, if it is too hot, it will leak out the blender and burn you. I speak from experience.
- While waiting to cool down, make the pasta as directed. (Usually about 8 minutes in boiling water)
- Pour over Pasta, add grilled chicken, ricotta, goat cheese, or no cheese, and yes—more basil! Makes 7 cups of sauce.
Notes
- if vegan, add vegetable broth (no cream). If KETO use the sauce on chicken or braised beef, no pasta (and maybe add some cheese on top, 😋)