QUICK AND EASY ROASTED RED PEPPER PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
- Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
- Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
- Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
- Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
- Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.
ROASTED RED PEPPER PASTA SAUCE
Vibrant red bell pepper pasta sauce, made with roasted red bell peppers, garlic, onion, sage, anchovies, tomato paste, red wine, paprika, Parmesan
Provided by Hank Shaw
Categories Sauce Bell Pepper Pasta Sauce
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Soak jarred peppers in water: If you are using jarred peppers, drain away the marinade and soak them in a large bowl of cold water. If you skip this step, the sauce will become too acidic. Soak for 10-15 minutes before proceeding.
- Sauté onions: Heat the olive oil in a pot over medium-high heat. Add the chopped onion and sauté, stirring from time to time, until it is wilted and translucent, about 3 minutes. Sprinkle some salt over the onions as they cook.
- Add garlic and sage, then anchovies, then tomato paste: Add the garlic and sage, mix well, and sauté another minute. Mix in the anchovies, smashing them up, and cook for 1 more minute. Stir in the tomato paste and cook for 2-3 minutes, stirring often, until the paste begins to turn a brick red.
- Add wine, roasted peppers, then simmer: Add the red wine and stir well. Turn the heat up to high and let this boil down by half. Stir in the roasted red peppers and turn the heat back down to medium. Let this simmer for 10-20 minutes - it's pretty forgiving at this point. You just want the peppers to be cooked through and soft.
- Purée: Purée the sauce in a blender. You might need to do this in batches, because you don't want to fill your blender more than 2/3 up at one time. Purée the sauce, starting with the machine on low for 1-2 minutes to break up the big pieces. Turn off the blender and scrape the sides down. Turn it on again, and starting at the low setting, bring it up to its highest setting. Purée for at least a minute, until smooth.
- Add spices: Return the sauce to the pan and heat to medium-low. Taste for salt and add some if needed. Add the cayenne or hot paprika, along with smoked paprika if you have some. If you want, a teaspoon of sugar helps, too, if your peppers are not already sweet enough. Keep the sauce warm while you make the pasta.
- Make the pasta: according to the package instructions, depending on the type of pasta you are using.
- Serve pasta with sauce: To serve, drain the cooked pasta and put it into a large bowl. Ladle some sauce over the pasta and mix with tongs to combine. You want to coat all the noodles evenly. Divide into servings. Garnish with some grated cheese and minced fresh sage. Serve with a medium-bodied red wine, or a dry rose. Links: Marinated roasted red bell peppers
Nutrition Facts : Calories 136 kcal, Carbohydrate 8 g, Cholesterol 1 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 167 mg, Sugar 4 g, Fat 8 g, ServingSize Serves 6-8, UnsaturatedFat 0 g
ROASTED RED PEPPER PASTA SAUCE
Roasting brings out the best in vegetables by concentrating their essential oils. This creamy sauce is short on spiciness but long on flavor! Plus, it's easy, elegant and very romantic! Tested at high altitude.
Provided by Elizabeth H.
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- How to Roast a Pepper: There are many ways to roast peppers, but here's the method I prefer: Preheat oven to 425F degrees.
- Lightly spray a pie tin or baking sheet with non-stick cooking spray.
- Place whole, washed pepper on sheet and roast, turning once, for about 20 minutes, or until the pepper is soft and the skin begins to blister and burn.
- Remove from oven and allow to cool.
- Halve the pepper and remove stem, seeds and pith.
- Refrigerate or freeze until ready to use.
- Melt margarine and olive oil in saucepan over medium heat.
- Bruise garlic clove with knife blade and add to saucepan.
- Add onions.
- Stir frequently until onions begin to wilt and caramelize slightly.
- Whisk in flour.
- Cook for 30 seconds.
- Add evaporated milk in one smooth stream, whisking constantly.
- Add chablis.
- Whisk constantly until mixture comes to a boil (This process may take several minutes).
- Boil slowly for 1 minute.
- Add pepper.
- Reduce heat and simmer until sauce is reduced to desired consistency, whisking occasionally.
- Remove from heat.
- Add basil, plus salt and pepper to taste.
- Serve over warm pasta (I prefer bowtie, but it also goes great with linguine).
Nutrition Facts : Calories 298.6, Fat 13.1, SaturatedFat 2.4, Cholesterol 6.8, Sodium 268, Carbohydrate 30.9, Fiber 2.1, Sugar 22.2, Protein 14.8
ROASTED RED PEPPER SAUCE
This sauce is perfect over seafood, grilled or roasted chicken and turkey, broiled flank steak, and roasted vegetables; it's also amazing with pasta. Try substituting an equal amount of oil-packed sun-dried tomatoes for the roasted red peppers.
Provided by Robin Miller : Food Network
Categories condiment
Time 20m
Yield makes 2 cups, 4 servings
Number Of Ingredients 6
Steps:
- In a blender, combine the red peppers, broth, vinegar, and oil and process until smooth. Transfer mixture to a small saucepan and set over medium heat. Bring to a simmer, partially cover, and simmer for 10 minutes. Remove from the heat and stir in the basil. Season, to taste, with salt and pepper. Let come to room temperature and store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.
PASTA WITH CREAMY RED ROASTED PEPPER SAUCE
I got this from a magazine while waiting for the eye doctor too see me. Made it for dinner that night---Super easy and quick recipe
Provided by Richard-NYC
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cook pasta according to package directions.
- Meawhile puree red peppers in blender or food processor.
- Add peppers and cheese spread to drained pasta and over low heat stir until cheese is melted.
Nutrition Facts : Calories 332.5, Fat 1.6, SaturatedFat 0.3, Sodium 1169.5, Carbohydrate 67.2, Fiber 3.8, Sugar 2.3, Protein 11.8
ROASTED PEPPER SAUCE FOR PASTA OR CHICKEN
A superhealthy roasted pepper pasta sauce recipe that's versatile and tasty
Provided by Jane Hornby
Categories Condiment, Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/fan 200C/gas 7. Cut the peppers and the onions into chunks. Toss in the oil and dried thyme, then roast for 30 mins until soft and slightly blackened.
- Cool, then blend or process until just chunky. Stir through the passata, season and warm through.
Nutrition Facts : Calories 115 calories, Fat 4 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.65 milligram of sodium
ROASTED RED PEPPER SAUCE
Make and share this Roasted Red Pepper Sauce recipe from Food.com.
Provided by CountryLady
Categories Sauces
Time 35m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 425F& lightly coat a roasting pan with cooking spray.
- Place whole peppers on the pan& roast, turning once, for about 20 minutes or until the peppers start to blister& burn.
- Remove from oven& allow to cool; cut each pepper in half, remove the stem, seeds& pith.
- Heat oil in saute pan; saute garlic& onion until the onion is translucent, about 3- 5 minutes.
- Add the roasted peppers& broth; bring to a boil, lower heat& simmer for 10- 15 minutes.
- Remove from heat& carefully puree in a blender.
- Season to taste& pour over your favourite pasta.
PASTA WITH ROASTED RED PEPPER SAUCE
This deep tomato-red sauce is sure to be a family favorite it you're looking for a low-carb, meatless pasta topping, relates Antoinette Ronzio of North Providence, Rhode Island. Made with roasted red peppers and a hint of cayenne pepper, it will add a veggie kick to your dinner table.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a blender, combine the first eight ingredients; cover and process until smooth. , In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in pepper mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring frequently. Serve sauce with pasta.
Nutrition Facts : Calories 73 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 681mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED RED PEPPER CREAM SAUCE
A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.
Provided by BOB BAILEY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
- Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
- In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
- Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 5.9 g, Cholesterol 41.5 mg, Fat 18.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 257.7 mg, Sugar 1.8 g
ROASTED RED PEPPER AND TOMATO PASTA SAUCE
My own creation after many trials and errors. The key here is the roasted garlic; it really gives the recipe a robust flavour. The result is a sweet, lovely and flavourful sauce.
Provided by KitchenKelly
Categories Sauces
Time 1h10m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Cut top 1/4 off garlic head and cut around to expose as many cloves as possible.
- Drizzle with olive oil and place on a baking dish or in a roasting pan (I usually roast vegetables along side it because it makes the vegetables nice and garlicky).
- Place whole red pepper in dish and place in oven.
- Roast for 1 hour or until cloves are soft and mushy inside (you should be able to squeeze a clove and have all the garlic goodness come right out).
- Place red pepper in plastic ziploc bag and seal, let sit about 10-15 minutes or until it cools and is easy enough to handle.
- Meanwhile, pour can of diced tomatoes in blender.
- Add balsamic vinegar, salt, sugar and red pepper flakes.
- Squeeze cloves out of garlic head (you can leave the skins on).
- Once pepper has cooled, peel off skin (it should come right off), cut open, take out seeds and remove stem
- Place pepper in blender.
- Puree mixture until blended.
- Stir in cornstarch.
- Heat up on stove when ready to eat or store in container and freeze for later.
SPAGHETTI WITH ROASTED RED PEPPER SAUCE
This pasta recipe, sparked by jarred red peppers, is an excellent company dish. Guests won't believe how easy it is until they try making it-which they will! -Diane Lombardo, New Castle, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a food processor, combine the peppers, tomatoes, vinegar, garlic, salt and pepper. Cover and process until blended. While processing, gradually add oil in a steady stream. , Transfer to a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain spaghetti; serve with sauce. Sprinkle with cheese.
Nutrition Facts : Calories 504 calories, Fat 24g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 588mg sodium, Carbohydrate 57g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.
REALLY EASY ROASTED RED PEPPER SAUCE
This red pepper sauce is so handy to have bagged in the freezer. The recipe makes enough for two meals - use as a base for baked gnocchi or pasta
Provided by Amanda Grant
Time 1h10m
Yield 8 (or 2 meals for 4)
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Toss the peppers and onions with the garlic and olive oil, and spread out in a roasting tin. Roast for 40 mins, then add the tomatoes, red wine vinegar and sugar, and roast for another 20 mins. Tip into a food processor and blend until smooth. Season to taste.
Nutrition Facts : Calories 83 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein
PASTA WITH ROASTED RED PEPPER SAUCE
The roasted red peppers in this dish really add a special "something" to the tomato sauce. Growing up, we had pasta with tomato sauce at LEAST once a week. This recipe really adds another depth of flavor to a very familiar dish
Provided by Kozmic Blues
Categories European
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta in a large pot of boiling salted water according to package directions. (I usually boil mine for 7 minutes, and its perfect eveytime)
- For the sauce: Place drained roasted red peppers in a blender or food processor, and puree until smooth.
- Heat olive oil in a large skillet over medium high heat.
- Add the garlic and shallots and saute for 2-3 minutes.
- Next add the roasted red pepper puree and saute for another 2 minutes more.
- Stir in the white wine or vegetable stock, and reduce suace for another two minutes.
- Then stir in the crushed tomatoes, taste the sauce and add salt, pepper and/or crushed red pepper according to you and your family's taste.
- Stir in half of the chopped parsley.
- Cover sauce and simmer until pasta is ready.
- Drain pasta, toss with the sauce, and pour into a serving dish.
- Top with remaining chopped parsley and Pecorino Romano cheese, and serve.
Nutrition Facts : Calories 387.7, Fat 3.9, SaturatedFat 0.6, Sodium 1327.8, Carbohydrate 70.2, Fiber 5.3, Sugar 6.6, Protein 11.9
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ROASTED RED PEPPER PASTA SAUCE RECIPE • CIAOFLORENTINA
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Cuisine ItalianCategory EntreeServings 4Total Time 30 mins
- Preheat a grill or cast iron griddle and charr the bell peppers until black on all sides. Transfer to a bowl and cover tightly with plastic wrap. When cool enough to handle peel and discard the skins together with the seeds and core.
- Transfer the roasted peppers to a food processor together with the garlic, olive oil, smoked paprika and lemon juice. Puree until smooth and season to taste with the sea salt and red pepper flakes.
- Meanwhile cook the pasta according to the instructions on the package, making sure to reserve 1 cup of the pasta water. Toss the pasta with the roasted pepper sauce, drizzle with a little extra virgin olive oil and sprinkle with the basil leaves. Serve at room temperature.
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