ROASTED RED PEPPERS PASTA SAUCE RECIPES

Name: Spaghetti with Roasted Red Pepper Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings.
Cuisine: Europe, Italian
Ingredients: 12 ounces uncooked spaghetti; 1 jar (12 ounces) roasted sweet red peppers, drained; 2 large tomatoes, seeded and chopped; 1 tablespoon red wine vinegar; 1 garlic clove, peeled and halved; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup olive oil; 5 tablespoons grated Parmesan cheese

SPAGHETTI WITH ROASTED RED PEPPER SAUCE RECIPE: HOW TO MAKE IT

Spaghetti with Roasted Red Pepper Sauce Recipe: How to Make It image

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

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 5 servings.

Number Of Ingredients 9

Ingredients

12 ounces uncooked spaghetti
1 jar (12 ounces) roasted sweet red peppers, drained
2 large tomatoes, seeded and chopped
1 tablespoon red wine vinegar
1 garlic clove, peeled and halved
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
5 tablespoons grated Parmesan cheese

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, FatContent 24g fat (4g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 588mg sodium, CarbohydrateContent 57g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 11g protein.

ROASTED RED PEPPER CREAM SAUCE RECIPE | ALLRECIPES

Roasted Red Pepper Cream Sauce Recipe | Allrecipes image

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 Sauces Pasta Sauces Creamy

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 large red bell peppers
2 tablespoons minced garlic
¼ cup fresh basil
3 tablespoons extra virgin olive oil
2 cups half-and-half
¼ cup grated Romano cheese
4 tablespoons butter
salt and pepper to taste

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, CarbohydrateContent 5.9 g, CholesterolContent 41.5 mg, FatContent 18.9 g, FiberContent 0.9 g, ProteinContent 3.6 g, SaturatedFatContent 9.3 g, SodiumContent 257.7 mg, SugarContent 1.8 g

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