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Roasted Red Pepper Pasta Sauce
Roasted Red Pepper Pasta Sauce
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Savory red bell pepper pasta sauce with roasted peppers, garlic, onion, sage, anchovies, tomato paste, red wine, paprika, and Parmesan cheese.
Ingredients:
  • 2 tablespoons tomato paste
  • 1 1/2 cups red wine
  • 3 tablespoons extra virgin olive oil
  • 1 onion, chopped
  • Salt
  • 4 garlic cloves, chopped
  • 1 tablespoon fresh sage, chopped
  • 3-5 anchovies, or 2 teaspoons anchovy paste
  • 4 cups roasted red peppers (jarred or freshly roasted )
  • 1/4 teaspoon smoked paprika (optional)
  • 1/2 teaspoon cayenne or hot paprika
  • Grated cheese (Parmesan, pecorino, manchego, etc.)
  • Some minced fresh sage for garnish
Instructions:
  • For jarred peppers, drain marinade, then submerge in cold water for 10-15 minutes to reduce acidity before continuing with the recipe.
  • Sauté the onions in a pot with olive oil over medium-high heat until wilted and translucent, about 3 minutes. Sprinkle with salt while cooking.
  • Combine the garlic and sage, sauté until fragrant. Mix in the anchovies, smash them, and cook briefly. Stir in the tomato paste and cook until it turns brick red.
  • Pour in the red wine and stir thoroughly to incorporate. Increase the heat to high and allow the mixture to reduce by half. Gently fold in the roasted red peppers and lower the heat to medium. Simmer for 10-20 minutes until the peppers are tender and cooked through.
  • Blend the sauce in a blender in batches, making sure not to fill the blender more than 2/3 full. Start on low speed for 1-2 minutes, then scrape down the sides. Increase the speed gradually to high and blend for at least 1 minute until smooth.
  • Season the sauce: Transfer it back to the pan and heat over medium-low. Adjust salt to taste. Stir in cayenne or hot paprika, and smoked paprika if available. Optionally, sprinkle in a teaspoon of sugar if the peppers lack sweetness. Keep the sauce warm as you prepare the pasta.
  • Cook the pasta according to the package instructions for the specific type you have chosen.
  • To serve, transfer drained pasta to a large bowl. Top with sauce and toss using tongs to coat noodles evenly. Plate, then sprinkle with grated cheese and minced fresh sage. Enjoy with a medium-bodied red wine or a dry rose.

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