Roasted Red Pepper Pasta Sauce Recipe

Name: Roasted Red Pepper Pasta Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium red pepper, roasted and finely chopped (roasting instructions follow); 1 tablespoon margarine or 1 tablespoon butter; 1 tablespoon olive oil; 1 clove garlic; 2 green onions, chopped; 2 tablespoons flour; 1 (12 ounce) can evaporated skim milk; 2 tablespoons chablis (optional) or 2 tablespoons other dry white wine (optional); 2 teaspoons dried basil; salt and pepper

Servings: persons

1
How to Roast a Pepper: There are many ways to roast peppers, but here's the method I prefer: Preheat oven to 425F degrees.
2
Lightly spray a pie tin or baking sheet with non-stick cooking spray.
3
Place whole, washed pepper on sheet and roast, turning once, for about 20 minutes, or until the pepper is soft and the skin begins to blister and burn.
4
Remove from oven and allow to cool.
5
Halve the pepper and remove stem, seeds and pith.
6
Refrigerate or freeze until ready to use.
7
Melt margarine and olive oil in saucepan over medium heat.
8
Bruise garlic clove with knife blade and add to saucepan.
9
Add onions.
10
Stir frequently until onions begin to wilt and caramelize slightly.
11
Whisk in flour.
12
Cook for 30 seconds.
13
Add evaporated milk in one smooth stream, whisking constantly.
14
Add chablis.
15
Whisk constantly until mixture comes to a boil (This process may take several minutes).
16
Boil slowly for 1 minute.
17
Add pepper.
18
Reduce heat and simmer until sauce is reduced to desired consistency, whisking occasionally.
19
Remove from heat.
20
Add basil, plus salt and pepper to taste.
21
Serve over warm pasta (I prefer bowtie, but it also goes great with linguine).

122

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 medium red pepper, roasted and finely chopped (roasting instructions follow), 1 tablespoon margarine or 1 tablespoon butter, 1 tablespoon olive oil, 1 clove garlic, and more.

Yes, Roasted Red Pepper Pasta 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!

Roasted Red Pepper Pasta Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions