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Roasted Red Pepper Sauce is the perfect addition to your favorite ravioli or pasta.
Why You’ll Love This Recipe!
First, the flavor of this sauce is amazing!! Roasting the red peppers brings a richness to the peppers that is incredible. Second, roasted red pepper sauce makes for a delicious dinner in no time at all. The sauce can be made ahead of time and added to the cooked pasta right before serving dinner.
Ingredients Needed
- Red bell peppers
- Onion. You can use a white, yellow or sweet onion
- Garlic
- Fresh basil
- Olive oil
- Half and half. If you want a dairy free version, use coconut milk or other plant based milk.
- Cornstarch
- Romano or Parmesan Cheese
- Butter
- Salt and pepper to taste
How to Roast Red Peppers
- Slice peppers in half, removes the seeds and then brush them with some olive oil.Â
- Place on a baking sheet, cut side down and place them under your broiler.Â
- Let them broil until the skin turns black and they begin to soften.
- Place them in a brown paper bag and let them steam for about 5 minutes.Â
- The skins will loosen up and they will shrivel up a bit.
- Skins should easily pull right off.
- Dice the peppers up and you are ready to make your creamy, delicious roasted red pepper sauce.
- Saute the garlic, basil and red peppers in a little olive oil in a skillet.
- Put mixture into the blender and blend. Be careful because it will be warm and if you don’t have a high powered blender use an immersion blender or allow mixture to cool first. You could also blend it in a food processor.
- Put blended mixture back into your pan.
- Add in the half and half and the cheese. Stir until cheese melted and mixture is smooth.
- Once it is all melted and smooth, add in some butter and season with salt and pepper.Â
- Serve over ravioli or favorite pasta.
How to Serve Sauce:
- My favorite way to serve the sauce it is over a cheese or chicken ravioli.Â
- You can also serve it over any size or shape of pasta such as spaghetti if you prefer a meatless version.Â
- This sauce would also be delicious used as a sauce to dip veggies in.
- You could use it as a pizza sauce.
- Use it as a spread on burgers, sandwiches or wraps.
- It would also be delicious served over potatoes.
Frequently Asked Questions
Stored in an airtight container in the fridge it will last 2-3 days. You can also freeze it for up to two months. Thaw in the refrigerator or place the freezer bag in a bowl of warm water for 20 minutes. Reheat in the microwave or on the stovetop.
You could process it in a food processor or with an immersion blender.
Yes, you can. Be sure to drain and rinse them first. You can skip the roasting part and just dice them up and add them into the pan with the garlic and basil. They will not be as flavorful as peppers you roast yourself.
Other favorite pasta dishes:
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Roasted Red Pepper Sauce
Ingredients
- 3 red bell peppers
- 2-3 Tbsp onion
- 2 Tbsp minced garlic
- 1/4 cup fresh basil
- 3 Tbsp olive oil
- 1- 1 1/2 cups half and half
- 1 tsp cornstarch
- 1/3 cup grated Romano or Parmesan Cheese
- 2 Tbsp butter
- salt and pepper to taste
Instructions
- Preheat broiler. Cut peppers in half and remove seeds. Lightly coat the peppers with olive oil and place cut side down on cookie sheet. Place under broiler until skin is blackened and softened. Place in a paper bag an alllow to steam for about 5-10 minutes.
- Remove the skin from the peppers and cut into small pieces.
- In a frying pan saute the garlic, sliced basil, red peppers and onion in olive oil. Cook for 10 minutes.
- Mix corn starch and half and half together well, no lumps.
- Place mixture into blender (be careful it will be hot, leave the lid of blender slightly askew but not enough so that it will spray out) Mix to desired consistency.
- Put mixture back in frying pan and heat to a boil. Add in half and half to the desired consistency.
- Add in cheese and cook until cheese melts. Stir in butter. Season to taste with salt and pepper. Simmer for 5 minutes. If it thickens too much add some additional half and half.
Tips & Notes:
- You can use bottled or canned roasted red peppers to save time although they won’t be as flavorful.Be sure to drain and rinse them first. You can skip the roasting part and just dice them up and add them into the pan with the garlic and basil.Â
- If you don’t have a blender, you can use a food processor or an immersion blender.
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Nutrition Facts:
Originally posted August 12, 2011
Jenn says
I cannot believe I have never commented on this post. I have been making this recipe of yours for YEARS. It gets requested over and over again in this house! So good with cheese ravioli or over penne. We serve it with crusty bread to soak up all that delicious sauce! I wouldn’t change a thing! Thank you for sharing such a winning recipe.
Ruth says
Delicious!! Easy to make.
Debbie says
I absolutely LOVE this sauce!! I love it, even more, when I can to use fresh basil from my herb garden. A few years ago, I started freezing it. You go through the steps of this recipe and stop before adding into a pan, adding half and half. I put the sauce in a freezer bag. It freezes beautifully, and It is so delightful to have this sauce during the winter months, and it is so simple! Just add the remaining ingredients!
Angie S. says
Can I make the sauce ahead of time and store it in the fridge until later (using it the same day)? Pinned this a long time ago and just now trying it, can’t wait!
Leigh Anne says
I would probably store in the fridge for 3-4 days. I haven’t done it myself but should be fine. Enjoy!