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Roasted Red Pepper and Garlic Pasta Sauce

A silky, smoky-sweet sauce of roasted red peppers, carrots and mellow roasted garlic, finished with a touch of Parmesan and a gentle kick of red pepper flakes.

Roasted Red Pepper and Garlic Pasta Sauce

Ingredients

  • 4 medium480 gRed bell pepperseeded and cut into wide strips
  • 2 medium120 gCarrotssliced into thin coins
  • 1 medium110 gRed onioncut into wedges
  • 13 cloves40 gGarliccloves peeled and left whole
  • 2 tbsp24 gOlive oil
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ½ tsp1 gCrushed red pepper
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ½ cup120 gWaterhot
  • 3 tbsp grated20 gGrated Parmesan
  • 1¾ tsp10 gBalsamic vinegar

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Prepare the vegetables first: seed and cut the red bell peppers into strips, slice the carrot thinly, cut the red onion into wedges and peel the garlic cloves.
  3. Wrap the garlic cloves in a small foil packet with half of the olive oil and set the packet on the sheet pan.
  4. Toss the red bell peppers, carrot and red onion on the sheet pan with the remaining half of the olive oil, the smoked paprika, the salt and the black pepper, and spread them in one layer.
  5. Roast for 35 to 40 minutes, stirring the vegetables once halfway, until the peppers are blistered at the edges, the carrot is tender and the garlic is soft and golden.
  6. Cool for 5 minutes, then scrape the roasted vegetables, the garlic and its oil into a blender.
  7. Add the hot water, the Parmesan, the balsamic vinegar and the red pepper flakes, and blend until smooth, adding a splash more water from the kettle if it seems too thick.
  8. Toss the sauce with hot cooked pasta, or cool and refrigerate it in a covered container for up to 4 days.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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