Name: Roasted Red Pepper Sauce Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 large red bell peppers; 1 garlic clove; ½ cup (50 grams) freshly grated Parmigiano Reggiano cheese; 10 fresh basil leaves; ½ teaspoon salt (or to taste); 3 tablespoons extra virgin olive oil

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Introduction

This roasted red pepper sauce is a vibrant and flavorful addition to many dishes. Smooth, creamy, and packed with the sweetness of roasted peppers and the richness of Parmigiano Reggiano, it’s perfect for pasta, sandwiches, or as a dip.

A close-up of a clear glass jar filled with a thick, bright orange sauce that has a slightly chunky texture, visible flecks of green herbs within it, and a smooth shiny surface. A vintage metal spoon above the jar holds a scoop of the sauce, which starts to drip back into it. Behind the jar, a whole red bell pepper and some garlic cloves are slightly blurred on a white marbled surface. The lighting is soft and natural, making the colors look fresh and vibrant. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large red bell peppers
1 garlic clove
½ cup (50 grams) freshly grated Parmigiano Reggiano cheese
10 fresh basil leaves
½ teaspoon salt (or to taste)
3 tablespoons extra virgin olive oil

Instructions

Step 1: Preheat oven to 425°F (220ºC).
Step 2: Wash the peppers and place them in one layer on a baking sheet.
Step 3: Roast in the oven for 20 minutes until the peppers are blistered in spots.
Step 4: Using tongs, flip the peppers and roast for another 10-15 minutes until they are at least 50% blackened.
Step 5: Remove from the oven and cover with parchment paper and a kitchen towel to steam for 10-15 minutes, helping loosen the skins.
Step 6: Peel off and discard the skins from the peppers.
Step 7: Make a slit lengthwise on the peppers and remove the stalk along with most seeds. Scrape away any remaining seeds, then roughly chop the pepper flesh.
Step 8: Peel the garlic clove, cut it in half, and remove the germ (the light green sprout in the center).
Step 9: In a food processor or blender, combine the roasted peppers, Parmigiano Reggiano, garlic, basil, and salt. Blend while gradually adding the olive oil until the sauce is thick, smooth, and creamy.
Step 10: Taste the sauce and adjust seasoning as needed.

Tips & Variations

For a smoky flavor, you can char the peppers directly over a gas flame before roasting.
Substitute fresh basil with a handful of fresh parsley or oregano for a different herbal twist.
Add a pinch of red pepper flakes if you like some heat in your sauce.
If the sauce is too thick, blend in a bit of water or extra olive oil to reach your desired consistency.

Storage

Store the sauce in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a small saucepan or microwave until heated through, stirring occasionally. You can also freeze the sauce for up to 2 months; thaw overnight in the fridge before using.

How to Serve

A clear glass jar filled with bright orange red sauce with tiny green herb bits, with a silver spoon inside the jar. Around the jar are a whole garlic bulb with one loose clove beside it on the left side, some green herbs at the top left corner, and a whole red bell pepper on the right side. All items sit on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use jarred roasted red peppers instead of roasting fresh ones?

Yes, jarred roasted red peppers can be used for convenience. Drain them well before blending, but keep in mind the flavor may be less smoky and fresh than homemade roasted peppers.

Is this sauce suitable for vegans?

This recipe includes Parmigiano Reggiano cheese, which is not vegan. To make it vegan, substitute the cheese with a plant-based alternative or nutritional yeast, and the sauce will still be delicious.