Roasted Red Pepper Pasta Sauce

By Friday, June 20, 2014

Gahhhh this sauce.Roasted Red Pepper Pasta Sauce


I thought I was done with carbs, but I guess not.

Pasta is just so delicious! And the things you can do with it are endless. It’s so fast and comforting and I just want it all the time.

I realize I sound like a broken record by this point. But this sauce is truly fantastic.

Roasted Red Pepper Pasta Sauce


Do you know about The Pioneer Woman? I discovered her around the time I started my blog, but I never really got hooked. I guess it’s because her blog caters to a different demographic. I don’t use her for creative, inventive or new recipes, but for tried-and true staple recipes, like Mac & Cheese or Lasagna.

Any way, she’s awesome and while not really very healthy, her recipes are perfect every time. This quick sauce is ideal for nights when you get home, need to rush out to an event, and just want to throw something on the stove from your pantry.

I also adore her step-by-step photos… something I just don’t have the patience for!

Roasted Red Pepper Pasta Sauce

Yield: 4 servings


  • 4 tbsps butter
  • 1 onion, diced
  • 3 tsps minced garlic
  • 1.5 cups chopped roasted red peppers (from a jar)
  • 1 cup chicken stock
  • Salt & pepper, to taste
  • 1/2 cup cream
  • Parmesan and chopped basil for garnish


  1. Melt half the butter in a large frying pan. Add onions and garlic and stir until beginning to soften. Add the red peppers and cook until hot. Blend this mixture in a food processor or blender. Heat the remaining butter in the same frying pan. Add the blended mixture to it. Add the broth, salt and pepper, and stir. Add the cream. Serve over pasta with a generous portion of Parmesan and basil.


Adapted from The Pioneer Woman

Roasted Red Pepper Pasta Sauce

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