It may look like tomato sauce but it is roasted red peppers sauce.
Roasted Rep Peppers sauce is not only delicious, it is super easy and with just a few ingredients cooks in no time, less than 30 minutes!
This sauce is delicious with bread, on chicken, sandwiches and it is especially divine over pasta.
The deep flavors of the roasted red peppers mixed with a drizzle of vodka, onion, garlic, mascarpone and ricotta cheese and vegetable or chicken broth will make everyone believe that you have been cooking this sauce for hours! And in fact, it only takes about 20 minutes.
You can adjust this sauce to your taste, you can omit the vodka and you can add a hint of red pepper flakes to give it a little heat.
I love it over pasta. Right after I mix the sauce and the pasta on the saucepan I like to stir in a few green and black olives. The green olives stuffed with provolone cheese take the sauce and the pasta to another level, mixed with parmesan and fresh basil and parsley!
We finally finished the office and also got the chairs! Now, I need to take some photos and share them with you!
Here’s the recipe to make the sauce:
Roasted Red Peppers Sauce
Makes approximately 16 oz - Serves: 4
1 tbs of extra virgin olive oil
1 tbs of butter
1 16oz can of Roasted Red Peppers (I used this one), drained and chopped
(save 1/4 of cup of the roasted red peppers water)
you could use 2 medium/large roasted red bell peppers
2 garlic cloves, minced
1/2 large sweet onion or 1 small, diced
1 tbs of fresh thyme. chopped
1 tbs of fresh flat-leaf italian parsley, chopped
2-3 tbs of fresh basil, chopped
1/4 cup of ricotta cheese (I used low fat)
2 tbs of mascarpone cheese
1 cup of vegetable broth
1/2 tsp of salt
1/4 cup of vodka
1/4 tsp of red pepper flakes
1/2 cup of green and black olives
Heat olive oil and butter in a medium/large sauce pan. Add the chopped onions, season with salt and black pepper and add the thyme. Stir and sauté at medium heat until onion becomes translucent – about 7-9 minutes. Add the garlic, stir and cook for another minute.
Stir in the roasted red peppers until mixed with onions and garlic. Sauté for a few minutes and then add the vodka or a splash of the roasted red pepper water and scrap the bits in the pan. Add another splash of the roasted red peppers water and stir.
Transfer the roasted red peppers mixture to a blender and process until smooth with some texture – or you could use an immersion blender. Add 1/2 cup of the vegetable broth to help blend the mixture.
Place the sauce in the saucepan, add the remaining vegetable broth, the ricotta and mascarpone cheese on medium/low heat and add the parsley and basil. Add the red pepper flakes if you decide to use them and let simmer in low for about 10 minutes.
Taste to adjust salt and pepper if necessary.
Garnish with fresh parsley and basil before serving.
It is great with pasta with parmesan cheese and black and green olives – especially green olives stuffed with provolone cheese!