Pasta With Roasted Red Pepper Sauce Recipe

Name: Pasta With Roasted Red Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb pasta, of your choice (farfalle, fusilli or gemelli are nice choices); 1 (16 ounce) jar roasted red peppers, drained; 1 tablespoon extra virgin olive oil; 2 cloves garlic, finely chopped; 1 shallot, finely chopped; 1 cup dry white wine or 1 cup vegetable broth; 1 (28 ounce) can crushed tomatoes; 1/2 cup flat leaf parsley, chopped; 1/4 - 1/2 teaspoon crushed red pepper flakes (optional); salt & freshly ground black pepper; freshly grated pecorino romano cheese, for serving

Servings: persons

1 lb pasta, of your choice (farfalle, fusilli or gemelli are nice choices)
1 (16 ounce) jar roasted red peppers, drained
1 tablespoon extra virgin olive oil
2 cloves garlic, finely chopped
1 shallot, finely chopped
1 cup dry white wine or 1 cup vegetable broth
1 (28 ounce) can crushed tomatoes
1/2 cup flat leaf parsley, chopped
1/4 - 1/2 teaspoon crushed red pepper flakes (optional)
salt & freshly ground black pepper
freshly grated pecorino romano cheese, for serving

1
Cook pasta in a large pot of boiling salted water according to package directions. (I usually boil mine for 7 minutes, and its perfect eveytime)
2
For the sauce: Place drained roasted red peppers in a blender or food processor, and puree until smooth.
3
Heat olive oil in a large skillet over medium high heat.
4
Add the garlic and shallots and saute for 2-3 minutes.
5
Next add the roasted red pepper puree and saute for another 2 minutes more.
6
Stir in the white wine or vegetable stock, and reduce suace for another two minutes.
7
Then stir in the crushed tomatoes, taste the sauce and add salt, pepper and/or crushed red pepper according to you and your family's taste.
8
Stir in half of the chopped parsley.
9
Cover sauce and simmer until pasta is ready.
10
Drain pasta, toss with the sauce, and pour into a serving dish.
11
Top with remaining chopped parsley and Pecorino Romano cheese, and serve.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb pasta, of your choice (farfalle, fusilli or gemelli are nice choices), 1 (16 ounce) jar roasted red peppers, drained, 1 tablespoon extra virgin olive oil, 2 cloves garlic, finely chopped, and more.

Yes, Pasta With Roasted Red Pepper Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta With Roasted Red Pepper Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions