Name: Roasted Pepper Garlic Pasta Sauce Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 3 Red Chili Peppers; 4 Onions; 6 cloves Garlic; 1 can (14.5 oz) Diced Tomatoes; 3 tablespoons Olive Oil; Salt, to taste; Ground Black Pepper, to taste

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Introduction

This roasted pepper garlic pasta sauce is a vibrant and flavorful homemade sauce perfect for a quick dinner. Roasting the vegetables brings out deep, smoky flavors that blend beautifully with tomatoes for a rich and silky sauce. It’s a versatile addition to your pasta night or a tasty topping for chicken.

A white bowl sits on a white marbled surface, filled with three layers: the base layer is a smooth, vibrant red tomato sauce, topped with a layer of penne pasta that is light tan with ridged textures, and the final top layer consists of small, crumbled white cheese pieces scattered over the pasta along with green herb pieces sprinkled evenly. A silver spoon with a decorative handle is placed inside the bowl on the right side. Nearby, there is a white plate holding whole and halved ripe cherry tomatoes in shades of red, orange, and yellow, all placed on the same white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 Red Chili Peppers
4 Onions

6 cloves Garlic
3 tablespoons Olive Oil

1 can Diced Tomatoes
Salt, to taste

Ground Black Pepper, to taste

Instructions

Step 1: Preheat your oven to 340 degrees F (170 degrees C).
Step 2: Place the red chili peppers, onions, and garlic cloves on a large roasting pan. Drizzle with olive oil, toss to coat evenly, then season with salt and ground black pepper.

Step 3: Roast the vegetables for about 30 minutes, turning them halfway through to ensure even cooking.
Step 4: Transfer the roasted vegetables to a blender and blend until smooth. Add the canned diced tomatoes and blend again until silky. Season with additional salt and black pepper to taste.
Step 5: Serve the sauce over penne, spaghetti, or use it as a topping for chicken. For extra flavor, garnish with a sprinkle of cheese and chopped parsley if desired.

Tips & Variations

For a milder sauce, remove the seeds from the chili peppers before roasting.
Add a splash of red wine or balsamic vinegar to deepen the flavor profile.
Use roasted bell peppers instead of chili peppers for a sweeter sauce.

To make it vegan, skip the cheese garnish or use a plant-based alternative.

Storage

Store the sauce in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in portioned containers for up to 3 months. Reheat gently on the stove or in the microwave, stirring occasionally until warmed through.

How to Serve

A white bowl filled with penne pasta covered in a smooth, thick red tomato sauce, topped with small white crumbles of cheese and sprinkled with bright green chopped herbs. A silver spoon rests inside the bowl. To the left, a small white bowl with black patterns holds whole and halved yellow and red cherry tomatoes, all placed on a light wood surface with scattered bits of green herbs around, and a white cloth in the top right corner. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh ripe tomatoes. Blanch, peel, and dice them before blending. You may need to cook the sauce a bit longer to develop the flavors fully.

Is this sauce spicy?

It can be, depending on the heat of the chili peppers used. To control spiciness, remove the seeds or choose milder peppers like bell peppers.