Roasted Red Pepper Pasta Sauce


I'm not big on cooking big dinners unless it Thanksgiving or Christmas. Sometimes I just want something simple. I also prefer making my own sauces and foods compared to buying them in the store. Not only do I know what I have in terms of my ingredients, but usually it tastes a lot better and it's also better for me too. My oldest daughter is a vegetarian by choice so at times we do meatless dishes so that she can enjoy meals with us as a family. Whenever she comes up from college we try to accommodate with her lifestyle of choice. Today I want to share with you our Roasted Red Pepper Pasta Sauce, not only is it delicious but you won't even miss the meat.

Roasted Red Pepper Pasta Sauce


Ingredients

3 red peppers
1 1/2 cups vegetable broth
1/2 cup half & half
1 large onion, diced
3 garlic cloves, crushed
3 tablespoons olive oil, divided
2 tablespoons butter
1/3 cup Parmesan cheese, plus extra for serving
7-8 fresh basil leaves, plus extra for serving
1/4 teaspoon salt
1/2 teaspoon black pepper


Instructions

Preheat oven to 500 degrees F

Cut red peppers in half, remove core and seeds and place on baking sheet.


Brush the peppers with one tablespoon of the olive oil and roast until the skins are bubbly and charred, about 15-20 minutes. Rotate them on the pan halfway through cooking for even browning. You can speed this process up by turning the oven up to broil. Just be sure to watch them close so they don't burn.


While the peppers are browning, heat two tablespoons of olive oil in a large pan and cook the onions until they are soft and translucent, about 5 minutes. Turn the heat down to low, add the garlic, stir to incorporate and let it hang out while you finish the peppers.


Remove the peppers from the oven and immediately transfer them to a brown paper bag. Fold to seal air tight and let sit for 5 minutes.


Remove the peppers from the bag and scrape the skins off with a knife.


Add the peppers, onions, garlic, 1/3 cup Parmesan cheese and 1/2 cup of the vegetable broth to a blender. Blend until smooth.


Transfer everything from the blender back to the pan and add the salt, pepper and one cup of vegetable broth.

Bring to a gentle simmer and let cook for 10 minutes.

After 10 minutes, turn the heat down to low and add the butter, half and half and basil. Stir and let cook for 2 minutes to let everything warm through.



Taste and adjust seasonings.

Toss the sauce with any kind of cooked pasta you like and top with extra basil and Parmesan, if desired. This was enough to thoroughly coat a 16-ounce box of fettucine noodles.


Eat and enjoy!