How To Make Pasta with Roasted Red Pepper Sauce
Serve your next pasta meal with this warm and flavorful roasted red pepper sauce. You’ll have a tasty dish in less than 30 minutes.
Serves:
Ingredients
- 1lbpasta,I used whole-wheat penne pasta, 16 oz
For Roasted Red Pepper Sauce:
- 15½ozred peppers,roasted
- 1small white onion,diced
- 4cloves garlic,minced
- 1tbspolive oil
- ½cupchicken stock,or vegetable stock
- 1tbsphoney
- 1tspsalt
- ½tspred pepper,crushed, more/less to taste
- ¼tspblack pepper,freshly ground
- ¼cupfresh basil,roughly chopped
- ¼cupParmesan cheese,shredded or grated
Optional Toppings:
- fresh basil,chopped
- Parmesan cheese
- pine nuts,toasted
Instructions
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Cook pasta al dente in a pot of generously-salted boiling water, according to package instructions.
Roasted Red Pepper Sauce:
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Using a blender or food processor, add roasted red peppers (with juices), onion and garlic and pulse until combined and smooth.
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Heat olive oil in a large saute pan over medium high heat. Pour in the roasted red pepper mixture, and saute for 5 minutes or until the sauce begins to simmer.
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Stir in the remaining sauce ingredients (stock, honey, salt, crushed red pepper, black pepper and basil), and bring back to a simmer. Reduce heat to medium-low, and let the sauce simmer for another 5 to 10 minutes or until your pasta is done.
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Once the pasta reaches al dente, drain it and transfer the pasta to the saute pan of sauce. Toss to combine.
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Serve immediately, garnished with extra toppings if desired.
Nutrition
- Calories: 373.45kcal
- Fat: 5.48g
- Saturated Fat: 1.63g
- Monounsaturated Fat: 2.36g
- Polyunsaturated Fat: 0.80g
- Carbohydrates: 66.53g
- Fiber: 4.26g
- Sugar: 8.86g
- Protein: 13.61g
- Cholesterol: 4.81mg
- Sodium: 455.39mg
- Calcium: 104.03mg
- Potassium: 381.88mg
- Iron: 1.52mg
- Vitamin A: 131.09µg
- Vitamin C: 95.58mg
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