Description

This creamy and flavorful roasted red pepper pasta sauce is perfect for any pasta dish. With a few simple ingredients, it’s quick to prepare and full of vibrant, smoky flavors.

Ingredients

2 large red bell peppers, roasted and peeled
2 tablespoons olive oil
3 garlic cloves, minced
1/2 cup heavy cream (or substitute with plant-based cream for dairy-free)
1/4 cup grated Parmesan cheese (optional for dairy-free)
1/4 teaspoon crushed red pepper flakes (optional, for heat)
Salt and pepper to taste

1/4 cup fresh basil, chopped (optional for garnish)

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Instructions

Roast the Red Peppers: Preheat your oven to 400°F (200°C). Place the red peppers on a baking sheet and roast for about 20 minutes, or until the skins are charred and blistered. Remove from the oven, place the peppers in a bowl, cover with a cloth or plastic wrap, and let them steam for 10 minutes. Peel off the skins, remove the seeds, and set aside.
Cook Garlic: In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Make the Sauce: Add the roasted peppers to the pan with the garlic and cook for another 3-4 minutes. Transfer everything to a blender or use an immersion blender to blend until smooth.
Add Cream: Pour the blended sauce back into the pan. Stir in the heavy cream and Parmesan cheese (if using). Season with salt, pepper, and red pepper flakes (if using). Simmer for another 2-3 minutes to thicken the sauce.

Serve: Pour the sauce over your favorite pasta. Garnish with fresh basil, if desired.

Notes

This sauce can be stored in the refrigerator for up to 4 days.
You can freeze this sauce for up to 3 months.

For a dairy-free version, simply omit the Parmesan cheese or use a dairy-free alternative.