A Sauce You’ll Reach for Again and Again
Some recipes are made for one specific dish. This isn’t one of them.
This roasted red pepper sauce is one of those recipes you’ll find yourself reaching for again and again because it’s incredibly versatile. Toss it with pasta or gnocchi, spoon it over grilled chicken, pork, fish, or shrimp, spread it on sandwiches and wraps, use it as a pizza sauce, or serve it alongside roasted vegetables. It’s equally at home in a pan of chicken meatballs with orzo as it is layered into a zucchini or vegetarian lasagna.
You can even use it in place of traditional marinara for a different take on chicken Parmesan. Once you have a batch in your refrigerator or freezer, you’ll start finding all kinds of ways to use it.
The Best Way to Use Wrinkly Peppers
We’ve all done it. You buy beautiful red bell peppers with every intention of using them, and before you know it they’ve spent a little too much time in the refrigerator and have started to wrinkle.
The good news is that those peppers are often perfect for roasting.
As red peppers roast, their natural sugars caramelize, creating a sweeter, deeper flavor than fresh peppers can provide. Instead of tossing those slightly wrinkled peppers into the compost, turn them into a batch of this sauce and stock your freezer for another day.
It’s one of my favorite ways to reduce food waste while making homemade convenience food that’s ready whenever you need a quick meal.
Why Roasting Makes Such a Difference
Roasting transforms every ingredient in this sauce.
The peppers become sweeter and develop a subtle smoky flavor as their skins blister and char. Leaving the garlic in its skins protects it from burning, allowing it to become soft, mellow, and almost buttery. Even the shallot becomes sweeter as it roasts, adding depth without overpowering the peppers.
Those simple techniques create a sauce with rich flavor using just a handful of fresh ingredients.
Make It Your Own
This sauce is delicious exactly as written, but it’s also easy to customize.
For an extra-rich, velvety sauce, stir in a splash of heavy cream or a few tablespoons of mascarpone cheese after blending and warm it gently over low heat.
If you enjoy a little more heat, increase the crushed red pepper flakes to suit your taste. You can also make the sauce a little thinner for tossing with pasta or leave it slightly thicker for spreading on sandwiches, layering into lasagna, or using as a pizza sauce.
Once you’ve made it the first time, you’ll discover just how many ways this simple roasted red pepper sauce can become a staple in your kitchen.
Roasted Red Pepper Sauce
Ingredients
- 2 red bell peppers
- 1 shallot, peeled and halved
- 3-4 garlic cloves, unpeeled
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup fresh basil leaves, lightly packed
- 1 tbsp red wine vinegar
- 1/4 tsp crushed red pepper flakes, or to taste
- 1/2 tsp kosher salt
- 1/4 tsp black or white pepper
- ¼-½ cup chicken stock, as needed for blending
Instructions
- Preheat the oven to 425°F.Place the whole peppers, halved shallot, and unpeeled garlic cloves on a baking sheet. Roast for 15–20 minutes, or until the shallot is tender and the garlic is soft when gently squeezed. Remove the shallot and garlic from the pan, then continue roasting the peppers, turning them occasionally, until the skins are blistered and heavily charred on all sides, about 10–15 minutes longer.Transfer the hot peppers to a bowl and cover with a plate or a clean kitchen towel for about 10 minutes. As the peppers rest, the trapped steam loosens the charred skins from the flesh, making them much easier to peel while helping preserve the tender roasted pepper underneath.Peel the peppers over the same bowl to catch their flavorful juices. Remove and discard the skins, stems, and seeds. Strain the collected juices into the blender. Squeeze the roasted garlic from its skins and add it to the blender along with the roasted peppers and shallot.Add the Parmesan, basil, red wine vinegar, crushed red pepper flakes, kosher salt, and white pepper to the blender. Blend until smooth.If needed, add the chicken stock a few tablespoons at a time, blending after each addition, until the sauce reaches your desired consistency. The amount of stock will vary depending on the size and moisture of the peppers.Taste the sauce and adjust the seasoning before serving.
Variations
- Creamy Roasted Red Pepper SauceFor a richer, creamier sauce, stir in a splash of heavy cream or a few tablespoons of mascarpone cheese after blending. Heat gently over low heat, stirring until smooth. Mascarpone creates an especially rich, velvety sauce without overpowering the flavor of the roasted peppers.
Notes
- This is a wonderful way to use red bell peppers that have become slightly wrinkled in the refrigerator. Roasting concentrates their natural sweetness, making them perfect for this sauce.Leave the garlic cloves in their skins while roasting. The skins protect the garlic from burning, allowing it to become soft, sweet, and easy to squeeze from the cloves.The amount of chicken stock needed will vary depending on the size and moisture of the peppers. Start with a small amount and add more only as needed to achieve your preferred consistency.Freshly grated Parmesan melts more smoothly than pre-shredded Parmesan and gives the sauce the best flavor and texture.This sauce freezes beautifully. Let it cool completely, then freeze in airtight containers or freezer cubes for quick meals whenever you need them.
Serving Ideas
- Toss with your favorite pasta or gnocchi.Serve over grilled or baked chicken.Spoon over grilled fish or shrimp.Use as the sauce for chicken meatballs served with orzo.Spread on sandwiches or wraps instead of mayonnaise.Drizzle over roasted vegetables.Use as the sauce in a zucchini or vegetarian lasagna.Substitute it for marinara in chicken Parmesan for a delicious twist.Use as a dipping sauce for warm focaccia or crusty bread.Spread on homemade pizza before adding your favorite toppings.