Best 2 Quick Roasted Red Pepper Sauce Recipes
In today's fast-paced world, time is a precious commodity. Preparing quick, yet delicious meals can be a daunting task. If you're looking for a flavorful and versatile sauce that can be whipped up in minutes, look no further than quick roasted red pepper sauce. This vibrant condiment is not only easy to make but also adds a zesty kick to a variety of dishes. Whether you're a novice cook or a seasoned chef, this article will guide you through the effortless process of creating a homemade quick roasted red pepper sauce that will elevate your culinary creations.
Here are our top 2 tried and tested recipes!
QUICK BOWTIE PASTA WITH TOMATO AND ROASTED RED PEPPER SAUCE RECIPE - (4.4/5)
Provided by รก-175897
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet over medium heat. Stir in the garlic, red pepper flakes, sun-dried tomatoes, and roasted peppers and cook until the garlic is aromatic, about 1 minute. Crush the tomatoes through your fingers into the pot; stir in their juices, sugar, the 1 teaspoon salt, and season with pepper, to taste. Bring to a boil over high heat, then reduce to a simmer. Cook, uncovered, until thickened, about 10 minutes. Remove the sauce from the heat, stir in the herbs, cover, and set aside for about 10 minutes for the flavors to come together. Meanwhile, bring a large pot of cold water to a boil over high heat. Salt the water generously, add the pasta, and cook, stirring occasionally, until al dente. Drain, saving about 1/2 cup of the pasta water. Before serving, add the vinegar to the sauce. Add the drained pasta to the tomato sauce and toss. Thin with a little pasta water, if needed. Season with salt and pepper, to taste. Divide among 4 warm serving bowls. Pass the grated cheese, if desired, at the table. Copyright 2005 Television Food Network, G.P. All rights reserved.
QUICK ROASTED RED PEPPER SAUCE
This was in the Reno Gazzette Journal today. Use it on baked fish, grilled steak or chicken. You can also substitue it for mayo on a sandwich. 8.1 calories and 0.2 fat grams per tbl. Haven't made it, but sounds great! Time to make doesn't include time to roast, core, peel and seed the peppers.
Provided by HeidiSue
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Place peppers, garlic, mustard, vinegar, basil and red pepper flakes in a blender.
- Pulse until smooth.
- Add salt and pepper to taste.
Nutrition Facts : Calories 112.2, Fat 2, SaturatedFat 0.2, Sodium 343.6, Carbohydrate 23.5, Fiber 7.8, Sugar 14.8, Protein 4.8
Tips:
- Choose ripe, firm red bell peppers for the best flavor and texture.
- Roast the peppers until they are slightly charred and the skins are blistered. This will help to develop their flavor.
- Once the peppers are roasted, remove the skins and seeds. This will make the sauce smoother.
- Use a food processor or blender to puree the peppers until they are smooth. You can also use a hand blender if you prefer.
- Season the sauce to taste with salt, pepper, and other herbs and spices. You can also add a bit of sugar or honey if you like.
- Use the sauce immediately or store it in the refrigerator for later use. It will keep for up to 5 days.
Conclusion:
Roasted red pepper sauce is a versatile and flavorful sauce that can be used in a variety of dishes. It is perfect for pasta, pizza, chicken, fish, and vegetables. It can also be used as a dip or spread. With its smoky, slightly sweet flavor, roasted red pepper sauce is sure to be a hit with your family and friends.
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