This deliciously spicy red pepper and roasted tomato sauce honestly happened by accident, as do most of my kitchen successes. You can all thank my brother for making sure that the method was recorded this time instead of me telling the family, yet again, that they’ll never taste whatever it is that I’ve made ever again because I have no idea how I made it! I can’t tell you how often I say that… and how many death stares, glares and daggers I’ve had to witness after they take a bite and I warn them to enjoy it, because, well, it won’t be a repeat event.
My brother had stopped by and we were chatting and talking as I diced, sauteed and blended, all the while I was barely aware of what I was doing. It was pure instinct. After I served this impromptu meal that night he told me to stop what I was doing and write down the recipe before I forgot! Since that night I’ve made this a handful of times each time following the measurements I wrote down on a scrap of paper after trying my best to remember the right quantities. Luckily, I guessed close enough because each time it comes out just as satisfying as that first night!
As delicious as this sauce is, it has also caused me its own fair share of anxiety as well. I don’t even remember how many times this recipe was deemed “lost”. (Note to self: Stop writing recipes on small scraps of paper! Okay? Great. Thanks.) So when I came across it again a few weeks ago I knew I needed to blog it ASAP – if only for my own peace of mind!
So, without further ado … let me present to you this deliciously spicy pasta sauce. Fill your pantry with these items, and the next weeknight you need a meal fast and your brain can’t compute, pull them out and you’ll soon be thanking yourself you didn’t cave and go out for Italian when you can make something this good in your own kitchen. Trust me.