Creamy, savory, and with a hint of smokiness this roasted pepper pasta sauce uses red and yellow bell peppers along with garlic, herbs, and cream to create the perfect roasted pepper pasta sauce!
Ever notice that simple recipes can be completely transformed just by creating a unique sauce? Homemade raspberry sauce can transform old fashioned pancakes, chocolate peanut butter pancakes, or it can be drizzled over chocolate cake to create a new depth of flavor with a burst of fruit.
You can revive tacos, quesadillas, steak, and rice with a tropical kick by adding in a super tasty homemade chimichurri sauce!
Take a break from a heavy tomato sauce on your next Italian night! This roasted pepper sauce is just as simple to make as our 3 meat Ragu sauce, yet it’s creamy enough for all the Alfredo pasta lovers too!
Roasted pepper sauce is a sauce that is made up of peppers, typically red, that have been oven roasted to perfection, then it’s blended in a food processor along with garlic and herbs until it’s creamy.
We’ve chosen to add in cream to the roasted pepper sauce for balance and richness.
Yes, you can use jarred roasted peppers for roasted pepper sauce. If you do, you can completely skip the oven part and just add in whole garlic cloves when blending the sauce together.
Also, taste for seasonings before adding in any salt, since the jarred peppers may already have salt in it.
Traditionally red peppers are used for roasted pepper sauce. I’d say you should use at least one red bell pepper. We’ve chosen to use red, orange, and yellow which left us with a mildly sweet roasted pepper sauce that the family loves!
To make the perfect roasted pepper pasta sauce, you need to first rinse and dry your bell peppers. Once they’re dried, you’re going to cut the bell peppers in half and remove the stem, seeds, and veins.
Next, you’re going to place the bell peppers cut side down on a roasting pan, drizzle good quality olive oil over the peppers and generously season the peppers with salt and pepper. We also roast our garlic, you add them in whole, but in its skin to keep the garlic moist and from burning. The garlic will pop right out!
Place them in a preheated oven (400 degrees Fahrenheit) and roast the peppers for 20-25 minutes or until the skin is all wrinkled. If your skin does not have that beautiful char on top, you can turn on the broiler and keep it under it up to a minute or until the skin slightly chars.
Now that your peppers and garlic have been roasted, it’s time to let them cool slightly and add it to a food processor. Add the roasted peppers along with the remaining sauce ingredients. You can choose to leave the cream out and add it when you’re heating up the sauce instead.
Pulse the roasted pepper mixture to create the perfect sauce! Taste for seasonings and adjust to your liking.
To make a creamy roasted pepper pasta sauce, we find it is best to use cream, but you can substitute cream with coconut milk, evaporated milk, whole milk, or just leave it out!
For this roasted pepper pasta dish, we’re adding in chopped chicken to our pasta for a high protein pasta dish. You can use rotisserie chicken, shrimp, or leave it as is to keep the dish vegetarian.
Here are some more commonly asked questions regarding roasted pepper sauce!
If you’re only using sweet peppers, such as bell peppers, your roasted pepper sauce will not be spicy! This can change by adding in a jalapeno or poblano pepper.
Yes! Roasted pepper sauce is a very healthy sauce to make! It is sugar-free and naturally sweet. If you’re using red bell peppers, red bell peppers are very high in vitamin c and are used for its antioxidant and anti-inflammatory benefits.
You can freeze roasted pepper sauce in an airtight container or freezer Ziploc bag as long as it’s the sauce alone, not with add-ins or pasta. You should be able to freeze it, if stored properly, in the freezer up to one month. I would suggest not adding cream until you’re ready to reheat it and serve it if you know you will be freezing a portion of the roasted pepper sauce.
To make this blended homemade sauce, we used our Ninja Kitchen System Blender. We love this and use it daily! See it here.