Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Roasted Bell Pepper Pasta Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 6 reviews

A vibrant and creamy roasted pepper pasta sauce made by charring colorful bell peppers, blending them with shallots, garlic, white wine, and chicken stock, then finished with half-and-half for a smooth, rich texture. Perfect for tossing with your favorite pasta for a delightful and flavorful meal.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings

Ingredients

Roasted Peppers

  • 5 colored bell peppers

Sauce Base

  • 2 shallots, chopped
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons olive oil
  • 1/2 cup white wine
  • 2 cups chicken stock, divided
  • Salt and pepper, to taste
  • 1 teaspoon dried oregano
  • 1/2 cup half-and-half

Instructions

  1. Char the Peppers: Place each bell pepper directly over a medium-high gas flame, turning continuously until the skin is completely blackened on all sides. If you don’t have a gas stove, broil them on a foil-lined baking sheet for about 20 minutes, turning occasionally until blackened.
  2. Steam the Peppers: Immediately place the charred peppers into a sealed plastic zip-top bag and allow them to steam for 15-20 minutes. This softens the peppers and loosens the skin.
  3. Prepare the Peppers: Remove the peppers from the bag, then peel off and discard the blackened skin. Remove stems and seeds, then roughly chop the peeled peppers and set aside.
  4. Sauté Aromatics: Heat olive oil in a medium Dutch oven over medium-high heat. Add chopped shallots and minced garlic, cooking for 3-4 minutes until fragrant and softened.
  5. Cook the Peppers: Add the chopped roasted peppers and white wine to the pan. Cook until the wine has mostly evaporated, then stir in 1 1/2 cups of chicken stock, salt, and dried oregano. Simmer for about 20 minutes until the peppers are tender.
  6. Blend the Sauce: Remove the pot from heat and use a blender or immersion stick blender to puree the mixture until smooth.
  7. Finish the Sauce: Return the blended sauce to the heat, stir in the half-and-half, and adjust the thickness by adding more chicken stock as needed. Season with additional salt and pepper to taste.
  8. Serve: Toss the roasted pepper sauce with cooked pasta and serve warm for a delicious meal.

Notes

  • Using a gas stove flame for charring peppers imparts the best roasted flavor, but broiling works well if you don’t have a gas range.
  • Steaming the charred peppers in a sealed bag helps loosen the skin for easy peeling.
  • Adjust the consistency of the sauce by adding more chicken stock as preferred.
  • For a vegetarian version, substitute chicken stock with vegetable stock and use a dairy substitute or omit half-and-half.
  • This sauce can be made ahead and stored in the refrigerator for up to 3 days or frozen for longer storage.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipesvibe.com/roasted-bell-pepper-pasta-sauce-recipe/