What’s for dinner tonight?? ….. Pasta! How many times a week do you say that!?
I have the perfect recipe to update your weeknight pasta game. Easy Roasted Red Pepper Sauce!
It is full of all the delicious flavors you want: fiery roasted red peppers (not spicy!), savory onions, warm garlic, and a little balsamic vinegar all blended into a beautiful, orange, silky sauce.
IMHO it has a richer flavor than a tomato based sauce, making it a great sub for traditional marinara in any recipe.
It is such an easy sauce to make yet it tastes like it simmered all day. Just a rough chop of your onions and garlic. Saute until soft but not browned. Add the peppers and saute for a few more minutes. Pop into the blender with chicken broth and some extra goodies… and blend… DONE!
Too great, too easy.
Easy Roasted Red Pepper Sauce for Dinner
We like to have this sauce over pasta, just as is with a dash of grated Parmesan… it’s great! During the week I will serve it with a green salad.
On the weekend or for company I will dress it up with one of the options below and make an arugula, fresh mozzarella, basil and tomato salad with a balsamic glaze drizzle.. yum- who’s coming over for dinner!?
Here are a few ideas to work this sauce into your dinner plans and change up your pasta night:
- Add sauteed sliced peppers and onions for a little extra crunch and texture.
- Choose a (sliceable) sausage that your family likes- sweet, mild, hot, or chicken sausage (we like Italian Chicken Sausages from Trader Joe’s or Aldi). Slice and saute the sausage links with sliced peppers for a few minutes. Add the pasta and sauce to the pan and stir to combine. It makes a great Sausage and Pepper Pasta.
- Make a Roasted Red Pepper Parmigiana. Bread and pan fry a chicken breast. Top the chicken with lots of Parmesan and mozzarella cheese, melt the cheese quickly in a hot oven. Serve on top of spaghetti tossed in Easy Roasted Red Pepper Sauce.
- Saute zucchini, peppers, and black olives to make a great vegetarian pasta dish. (you will also want to sub the chicken stock with vegetable stock)
- Add a delicious garnish… top with fresh chopped basil, fresh grated parmesan and a dollop of ricotta cheese.
- Serve over spiralized zucchini noodles for a low carb option.
- Sub this sauce in any of your favorite pasta bake recipes.
Variations on Roasted Red Pepper Sauce
Believe me I know about picky eaters! That is one reason I love this sauce- it is a great base that you can customize to all different palettes. Here are a few ideas to change up your sauce:
- Does your family love spicy?! Add a pinch or two of red pepper flakes to add the kick you like.
- Vegetarian or vegan? Sub vegetable stock for the chicken stock.
- Looking for a cream sauce? Stir in a ⅓ cup of heavy whipping cream to make a Roasted Red Pepper Cream Sauce.
I hope you will give Easy Roasted Red Pepper Sauce a try in your kitchen.
Easy Roasted Red Pepper Sauce
- 2 12 oz. Fire Roasted Red Peppers in water I buy mine at Trader Joe's
- ⅓ cup Red Pepper Water reserved
- 6 Garlic Cloves rough chopped
- 1 Medium Onion rough chopped (about ¾-1 cup)
- 2 Tablespoons Olive Oil
- 1 Tablespoons Butter
- 1 teaspoon Balsamic Vinegar
- 15-20 Fresh Basil Leaves
- 1 ¼ cups Chicken Broth
- 1 teaspoon Salt
- Black Pepper to taste
- *Optional ⅓ cup Parmesan Cheese
- In a large skillet over medium heat add the olive oil and butter. Saute the chopped onions and garlic until the onions become translucent 8-10 mins.
- Add the red peppers and reserved pepper water to the onion/garlic mixture. Saute an additional 10 minutes.
- To a blender add the onion/pepper mixture, chicken broth, balsamic vinegar, basil, salt, pepper, and cheese if using. Blend until smooth and no chunks of pepper remain.
- Use immediately or store in the refrigerator for up to a week.
Did you get extra juicy peppers and your sauce is too thin? Simmer on the stove over medium low heat to evaporate some of the water. You could also add extra Parmesan cheese to thicken. Is you sauce too thick? Add a little extra chicken broth or reserved pepper water to thin it out a bit.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.