Roasted Red Pepper Sauce
Tomatoes go on vacation and roast peppers step in
There are few things more certain than a red sauce being made with tomatoes. But sometimes upsets do happen, the unexpected happens, and everyone loses their minds.
While I don’t think anyone will be losing their mind over a few bell peppers, this is definitely a path away from the many, many, tomato sauces seen here.
But these two vegetables are more a like than we think. Like tomatoes, peppers have a soft skin, can breakdown nicely, and take on a distinct taste when cooked.
While the butt of many jokes for their lack of flavor, bell peppers are actually the perfect pepper to use here. Since they are pretty neutral to begin with, we can blast them under high heat to roast and remove the skins, but also to add a very distinct roasted taste that won’t be fighting with other pepper styles. This makes for a great base of the sauce.
A blender will work best to crush the peppers, and since we are cooking these to remove the skins, the cooking time will be a bit shorter. Adding in some nuts to thicken, and some cream to bring it all together, and look at that… Roasted Red Pepper Sauce.
How to use it?
This sauce can be used just like any pasta sauce. It’ll be a very distinct taste, so I wouldn’t recommend mixing it with heavier meats, but rather just a simple pasta and sauce dish.
Where the distinct flavor really shines is that this sauce also doubles as a spread. Use it in sandwiches, on bread or toast, or just as a dip for chips. Its creamy, nutty, and perfect in that complimentary role.
What you’ll need
Makes 14-16 ounces
1 lb roasted red peppers
1/4c pine nuts
3 tbsp olive oil
2 cloves garlic, minced
2 tsp Sawce Tomato Sauce Spice or 1 tsp of Sawce Arrabbiata Spice
1/3c heavy cream
1 tsp sugar (optional)
1/4 cup basil, roughly chopped
Before the cream, the pepper looks like any tomato sauce
The creaminess will add a bright pink color, while also giving a silky smooth taste to the sauce
Lets Do This
Place red peppers and nuts in a blender or processor and mix to combine
In a pan over medium-low heat, add olive oil. When hot, add garlic and cook until fragrant and slightly colored
Add spices, pepper mixture, and bring to a simmer
Lower heat and cook for 15 minutes
Stir cream through until desired consistency. Taste, and add sugar if looking for a sweeter taste. Add basil and stir through
Add to pasta, or store in a airtight container for up to a week
The small black marks are bits of the roasted pepper backing that distinct taste
Isn’t that something!
Get cooking, get the spice!
