Spicy Red Pepper Pasta Sauce

Spicy Red Pepper Pasta Sauce

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.

<3, molly

Spicy Red Pepper Pasta Sauce
Print Recipe
This deliciously spicy red pepper and roasted tomato sauce comes together quickly with a handful of pantry items, leaving you free to kick back and relax while it cooks and you wait for your pasta water to come to a boil! It doesn't get much easier.
Servings Prep Time
6-8 people 20 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
6-8 people 20 minutes
Cook Time Passive Time
45 minutes 30 minutes
Spicy Red Pepper Pasta Sauce
Print Recipe
This deliciously spicy red pepper and roasted tomato sauce comes together quickly with a handful of pantry items, leaving you free to kick back and relax while it cooks and you wait for your pasta water to come to a boil! It doesn't get much easier.
Servings Prep Time
6-8 people 20 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
6-8 people 20 minutes
Cook Time Passive Time
45 minutes 30 minutes
Ingredients
Servings: people
Instructions
  1. First, prepare your mis en place by dicing your onion, mincing the garlic and measuring all of the spices you will need to prepare the recipe. This saves stress and time later on in the cooking process!
  2. Next heat a skillet over medium-high heat and add your diced onion once the pan has warmed a bit. Add a pinch of sea salt to bring out the natural juices in the onion as you saute. Once the onion begins to want to stick to the bottom of the skillet and has started to tinge with color - about 5 minutes - add the garlic, 1/2 teaspoon of the chili pepper flakes and sautee until you can smell the garlic - about 30 seconds. Be careful not to burn or scorge your garlic. Trust me, that does NOT taste good and it can't be hidden in a recipe as easily as we'd all hope...
  3. At this point, deglaze the skillet with either a few glugs of red wine or a few tablespoons of water. Continue to saute a minute longer, making sure you pick up all that yumminess crusted on the bottom of the skillet!
  4. Dump the cooked onion and garlic into your blender and add the tomato paste, fire roasted tomatoes, roasted red peppers, and 1/2 cup of water. Blend on high until smooth. Depending on how thick you want your finished sauce, you can add another 1/4 cup of water to thin it out a bit more.
  5. Pour the entire contents of the blender into a saucepan and add the remaining 1/2 teaspoon of chili pepper flakes, basil, oregano and the sweetener. Bring to a low simmer and continue to cook for at least another 20-30 minutes, tasting and adjusting the seasoning and salt halfway through the cooking time.
  6. Now, sit back and put your feet up while that sauce does its own thang -- or you know, you could make that salad you know you should make with those salad fixings you bought and have since left sitting in the crisper drawer... But fear not. I won't judge.
Recipe Notes

* If you start your pasta water when you put the blended soup back on the stove to finishing cooking your timing will match up perfectly 🙂

* I make this recipe in a Vitamix. If you do not have a high-powered blender you may need to blend this sauce in two or more batches and for a longer period of time, but it should still work.

* And don't worry if this makes more than you can eat -- it'll freeze wonderfully for a quick grab & thaw meal!

 

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