Main Dishesciaoflorentina5.0
Roasted Red Pepper Pasta Sauce
Roasted red pepper pasta sauce from scratch made without cream or nuts, dairy free and good for you. Savory, hearty and comforting ideal for coating chewy bucatini noodles, spaghetti alla chitarra or rigatoni. Serve with a sprinkling of crispy fennel breadcrumbs for the ultimate meatless dinner.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 5 min🔥 Cook: 30 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- bowl
- blender
- food processor
- pot
- pan
📝 Preparation Steps
1
The Breadcrumbs
2
toast
3
Preheat a skillet over medium heat with 1 tablespoon of olive oil. Add the fennel seeds and toast until fragrant. Stir in the panko bread crumbs until combine with the fennel and olive oil. Continue cooking and stirring until golden brown to your liking. Season with a pinch of salt flakes and set aside to cool.
olive oil1 Tbsp
4
Make the Sauce
5
roast
6
If using fresh bell peppers start by roasting them on a hot cast iron plate or under the broiler until charred all over. Transfer to a bowl and cover with a lid or tea towel until cool enough to handle. Peel the peppers (discarding the skins, core and seeds) and transfer to a blender or food processor. Add the red wine vinegar, smoked paprika if using, a pinch of salt and a drizzle of olive oil or water. Process until smooth.
red wine vinegar (or to taste)1 Tbspolive oil1 Tbsp
7
sauté
8
Preheat a large skillet over medium heat and sauté the onion in a light drizzle of olive oil until nicely golden all over. Stir in the garlic and cook just until fragrant taking care not to burn it (aprox.⏱️ 30 seconds or so).
olive oil1 Tbspgarlic (grated or minced)5 cloves
9
combine
10
Stir in the capers and chili flakes then add the tomato paste. Stir well until everything is incorporated and you can smell the different aromas. Pour in the blended roasted pepper sauce, combine everything well and let the sauce bubble a minute or two. Season to taste with salt and pepper and adjust the tanginess level with more red wine vinegar if desired. Remove from heat.
capers (chopped)3 Tbspred wine vinegar (or to taste)1 Tbsp
11
boil
12
Meanwhile have a large pot of boiling water going and season generously with salt. Cook 3/4 lb of bucatini noodles until al dente (to the tooth).
13
sauce
14
Using a pair of kitchen tongs transfer the noodles straight into the sauce pan and toss to coat all over. Add a little bit of the pasta water to stretch out the sauce if need be. Serve hot with a good sprinkling of the crispy fennel breadcrumbs.
Nutrition Facts
calories
481 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
9 g
sugar Content
14 g
sodium Content
437 mg
protein Content
16 g
carbohydrate Content
92 g
saturated Fat Content
1 g
unsaturated Fat Content
4 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...