Easy Roasted Red Pepper Sauce Recipe
A delicious roasted red pepper sauce that is easy to make by using store bought roasted red peppers plus just 5 other ingredients. It makes a great pasta sauce that is healthy too!
Servings 1 cup
Calories 494kcal
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!
Notes
Storing: If you are making this ahead let cool and store in an airtight container for up to a week in the fridge.
Sauce Troubleshooting:
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.
Too thick? Add a little chicken broth or water to thin it out a bit.
Nutrition
Serving: 1recipe | Calories: 494kcal | Carbohydrates: 3g | Protein: 1g | Fat: 54g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 39g | Sodium: 2835mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 404IU | Vitamin C: 19mg | Calcium: 31mg | Iron: 1mg
