If you love a versatile sauce that bursts with vibrant flavor and bright color, the Roasted Red Pepper Sauce for Pasta, Grilled Meats, and Vegetables Recipe is an absolute must-try. This sauce is silky, slightly smoky, and perfectly balanced with hints of garlic and herbs, making it an ideal companion not only for your favorite pasta but also for everything from grilled chicken and fish to roasted veggies or even as a lively dip. Its simplicity and freshness will make it your go-to sauce for elevating everyday meals into something truly special.
Ingredients You’ll Need
The beauty of this Roasted Red Pepper Sauce for Pasta, Grilled Meats, and Vegetables Recipe lies in its straightforward ingredient list. Each item plays a crucial role—whether it’s bringing depth, creaminess, or brightness—leading to a sauce that is both easy and impressive.
- 2 large roasted red peppers: Either jarred or homemade, these provide the sauce’s signature sweet and smoky base.
- ¼ cup olive oil: Adds richness and helps sauté the aromatics gently without overpowering the flavors.
- 1 small onion, chopped: Gives a natural sweetness and depth to the sauce.
- 3 cloves garlic, minced: Infuses a warm, savory punch that enhances every bite.
- ¼ teaspoon smoked paprika (optional): Perfect for introducing a subtle smoky kick that complements the roasted peppers.
- ½ cup vegetable or chicken broth: Helps blend the sauce smoothly and adds a light savory underpinning.
- ¼ cup heavy cream or coconut milk (optional): Creates a luscious, creamy texture that gently mellows the sauce.
- Salt and pepper to taste: Essential for balancing and elevating the natural flavors.
- 1 tablespoon fresh basil or parsley, chopped (for garnish): A fresh finishing touch that brightens the dish visually and aromatically.
How to Make Roasted Red Pepper Sauce for Pasta, Grilled Meats, and Vegetables Recipe
Step 1: Sauté the Onion and Garlic
Start by heating your olive oil in a medium skillet over medium heat. Toss in the chopped onion and gently sauté for around 5 minutes until they turn tender and translucent. Then add the minced garlic and cook just for a minute more, until you can smell its incredible aroma filling your kitchen. This step builds the foundational flavor that makes the sauce so irresistible.
Step 2: Blend the Ingredients
Next, combine the softened onion and garlic with your roasted red peppers, the smoked paprika if you’re using it, and the broth in a blender or food processor. Blend everything until smooth and velvety. This is where the sauce begins to take shape—its beautiful red color and creamy texture come alive.
Step 3: Simmer the Sauce
Pour your blended mixture back into the skillet and bring it to a gentle simmer. Let it cook for about 5 to 7 minutes, stirring occasionally to help it thicken slightly and concentrate in flavor. This simmer allows everything to meld perfectly, creating a sauce that’s rich and vibrant.
Step 4: Add Cream (Optional)
If you’re craving that extra boost of creaminess, stir in the heavy cream or coconut milk now and cook for another 2 to 3 minutes until the sauce is warmed through and beautifully smooth. Finish with salt and pepper to taste, adjusting seasoning so each bite is perfectly balanced.
How to Serve Roasted Red Pepper Sauce for Pasta, Grilled Meats, and Vegetables Recipe
Garnishes
Fresh herbs like basil or parsley are just the right touch to sprinkle over the sauce when serving. They add a lovely burst of green and a fresh aroma that contrasts wonderfully with the smoky sweetness of the red peppers. A drizzle of good olive oil or a few chili flakes can also enhance the presentation and flavor.
Side Dishes
This sauce pairs beautifully with simple pasta like spaghetti or penne, but it’s also fantastic drizzled over grilled chicken breasts, succulent fish fillets, or charred roasted vegetables. A crisp side salad or crusty artisan bread helps soak up every last bit of the sauce, making the meal complete and satisfying.
Creative Ways to Present
Try turning this Roasted Red Pepper Sauce for Pasta, Grilled Meats, and Vegetables Recipe into a base for a vibrant pizza spread or swirl it into creamy risotto for a pop of color and flavor. Serve it chilled as a zesty dip alongside fresh veggie sticks or warm pita wedges, and watch it disappear fast!
Make Ahead and Storage
Storing Leftovers
This sauce keeps beautifully refrigerated in an airtight container for up to 4 days. Its flavors often deepen and become even more harmonious after resting overnight.
Freezing
If you want to make a larger batch to enjoy later, it freezes wonderfully. Portion the sauce into freezer-safe containers or bags and freeze for up to 3 months. Just thaw overnight in the fridge when you’re ready to use.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. If it seems to have thickened too much, add a splash of broth or water to loosen it back to the beautiful creamy consistency it had fresh.
FAQs
Can I use fresh roasted red peppers instead of jarred?
Absolutely! Roasting your own fresh red peppers adds a sweet, charred flavor that is unmatched. Just roast until skins are blistered, peel, and use as directed.
Is the smoked paprika necessary?
It’s optional but highly recommended. The smoky depth it adds complements the roasted peppers beautifully, but if you prefer a milder sauce, feel free to skip it.
Can I make this sauce vegan?
Yes! Simply use coconut milk instead of heavy cream and vegetable broth. This keeps the sauce creamy and rich while remaining plant-based.
What kind of pasta works best with this sauce?
Any pasta shape that can hold sauce well works great—think penne, rigatoni, or fettuccine. But this sauce is so versatile, it’s equally wonderful off-pasta, too.
How spicy is this sauce?
This recipe is naturally mild and sweet. You can always add red pepper flakes or cayenne if you prefer a little heat.
Final Thoughts
I can’t recommend this Roasted Red Pepper Sauce for Pasta, Grilled Meats, and Vegetables Recipe enough—it’s simple to make, stunning to serve, and absolutely delicious. Whether you’re looking to brighten up a weeknight dinner or impress guests with something colorful and flavorful, this sauce is a fail-safe winner. Give it a try, and you might just find your new favorite kitchen staple!
Print
Roasted Red Pepper Sauce for Pasta, Grilled Meats, and Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This vibrant Roasted Red Pepper Sauce is versatile and flavorful, perfect for elevating pasta dishes, grilled meats, vegetables, or serving as a delicious dip. Made with roasted red peppers, sautéed onions and garlic, and a touch of smoked paprika, this sauce can be creamy with the addition of heavy cream or coconut milk. It’s easy to prepare in just 25 minutes, delivering a smoky, rich flavor that complements a variety of meals.
Ingredients
Sauce Ingredients
- 2 large roasted red peppers (jarred or homemade)
- ¼ cup olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- ¼ teaspoon smoked paprika (optional, for smoky flavor)
- ½ cup vegetable or chicken broth
- ¼ cup heavy cream or coconut milk (optional, for creaminess)
- Salt and pepper to taste
- 1 tablespoon fresh basil or parsley, chopped (for garnish)
Instructions
- Sauté the Onion and Garlic: In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent. Then add the minced garlic and cook for an additional minute until aromatic but not browned.
- Blend the Ingredients: Transfer the sautéed onion and garlic into a blender or food processor. Add the roasted red peppers, smoked paprika if using, and the vegetable or chicken broth. Blend all ingredients until you achieve a smooth and cohesive sauce.
- Simmer the Sauce: Pour the blended sauce mixture back into the skillet. Bring it to a gentle simmer over medium-low heat. Let the sauce cook for about 5 to 7 minutes while stirring occasionally to thicken and develop flavors.
- Add Cream (Optional): For a creamier texture and richer taste, stir in the heavy cream or coconut milk. Continue to cook for another 2 to 3 minutes until the sauce is heated through. Taste and season with salt and pepper as needed.
- Serve and Garnish: Serve the roasted red pepper sauce warm over your choice of pasta, grilled chicken, fish, or roasted vegetables. Garnish with freshly chopped basil or parsley for an added burst of flavor and color.
Notes
- Roasted red peppers can be freshly roasted at home or purchased jarred for convenience.
- Smoked paprika is optional but adds a lovely smoky depth to the sauce.
- Substitute heavy cream with coconut milk for a dairy-free, vegan-friendly option.
- This sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust broth quantity to achieve desired sauce consistency.
