Roasted Red Pepper Sauce is a great way to update your weekly pasta night without a lot of extra work! Using jarred roasted red peppers makes this sauce come together in a flash! Toss it with some cooked pasta and a little cheese and dinner is ready in about 10 minutes!
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Why it Works
No roasting, sautéing or baking required to make this sauce. Here is why it works so well:
- The store bought peppers are already roasted and softened for you. Take the kitchen help where you can get it!
- Since they are so soft, the peppers blend up perfectly!
- The basil and garlic add enough aromatics to give it extra layers of flavor.
- Balsamic vinegar is the perfect acid to add, balancing out the sweetness of the roasted red peppers.
Ingredients
You only need 6 ingredients to make Homemade Roasted Red Pepper Sauce. The nice thing is you probably already have half of the ingredients in your pantry!
Jarred Roasted Red Peppers – make sure you get the roasted red peppers packed in water, not oil. You can use anywhere from a 12 oz jar to a 16 oz jar.
Olive Oil- you can use olive oil or extra virgin olive oil in this recipe.
Balsamic Vinegar- a little balsamic vinegar adds just the right amount of tang to balance the sweetness of the roasted red peppers.
Garlic- fresh, plump garlic cloves make this sauce SO good!
Basil- about 10 fresh basil leaves give this red pepper sauce another dimension of flavor. Not enough to make it taste like Pesto, but just a hint of basil to compliment the red pepper flavor.
Kosher Salt – enhances flavors.
Uses
Our very favorite way to use this red pepper sauce is tossing it with cooked pasta. However you can pour it over cooked chicken or fish, use it as a garnish over a rice bowl, or dip some crostini right in… the uses are endless.
Storing
Store your leftover Roasted Red Pepper Sauce in the fridge for up to a week. It may thicken a little in the fridge.
Other Great Sauce Recipes
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Did you make this recipe?
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Easy Roasted Red Pepper Sauce Recipe
Equipment
Ingredients
- 16 oz jar Roasted Red Peppers - Drained -in water not oil
- 1 Large Garlic Clove
- 1 teaspoon Balsamic Vinegar
- 10 Fresh Basil Leaves
- 1 teaspoon Kosher Salt
- ¼ cup Olive Oil
Serving with Pasta
- up to 1 lb. pasta - (rigatoni, penne, spaghetti, or what ever pasta you like)
- ½ cup reserved starchy pasta cooking water
- fresh grated parmesan cheese
Instructions
- To a food processor or blender add the drained red peppers, garlic clove, balsamic, basil leaves, salt and olive oil. Process or blend until smooth.16 oz jar Roasted Red Peppers, 1 Large Garlic Clove, 1 teaspoon Balsamic Vinegar, 10 Fresh Basil Leaves, 1 teaspoon Kosher Salt, ¼ cup Olive Oil
- Give it a taste, adjust as needed with a dash more salt, garlic, or balsamic.
- Use immediately or store in the refrigerator for up to a week.
Using with pasta
- Cook up to 1 lb pasta. Reserve about ½ cup starchy pasta cooking water.
- Toss the drained pasta with the roasted red pepper sauce, thin with the starchy pasta water. Sprinkle in fresh grated parmesan cheese and stir to coat.
- Serve right away!
Paige Higginbotham says
would this recipe work for canning as well?
Susie Weinrich says
Unfortunately I don’t know much about canning and safety around canning.
Joy says
Super Simple and tasty too😋
Kathy says
Can this be frozen?
Susie Weinrich says
You should definitely be able to freeze it, just like marinara!
Carolyn says
Do u have to peel the skin off the red peppers
Susie says
They should be soft enough to blend or some jarred roasted peppers will already have the skins removed.
John says
😋 Great for pasta year-round!