I made this recipe by accident. Or maybe it was more of a serendipitous moment?
Either way, I’m so glad it happened because this Roasted Red Pepper and Tomato Homemade Pasta Sauce is my new favorite! It’s certainly one of the best ways I can think of to use the abundance of tomatoes and red peppers that you may be getting from your garden right now.
Loving Italian food
Despite being 70 percent Italian (Thank you, Ancestry DNA), I don’t make a lot of pasta or pasta sauces. Why? Because I LOVE pasta and pasta LOVES me.
Pasta loves me so much that it loves to stick with me after I’ve eaten it. Specifically, it sticks to my thighs and my belly.
However, I think I’m going to have to tiptoe into Italian again this fall and winter because it’s really just too good to keep living without. I guess that means I’ll also be putting one foot in front of the other on the treadmill…
Homemade pasta sauce inspiration
The kudos really goes to Kevin for the creation of this homemade pasta sauce. He was eating my Roasted Red Pepper and Tomato Soup – the recipe this is made from – he said, “This could be a pasta sauce.”
Wish granted babe. 🙂
It was easy to turn the soup recipe into a delicious and beautiful homemade pasta sauce with just a few simple changes. I added garlic because it’s a pasta sauce must for that beautiful Italian flavor.
I also add cream because I love a good, in between sauce – in between an Alfredo and a red sauce. The combo of the two always plays well with some thick noodles.
Noodles I love
I’ve been partial to noodles (and coffee) from World Market lately. We tried these Bucatini noodles, which are basically thick spaghetti with a hole in the middle, with this recipe and it was perfect.
If you LOVE pasta too, this is a pasta sauce you should try. And don’t worry about how pasta might love you back. 🙂 Make this, pour yourself a glass of red wine, dim the lights a bit and enjoy a beautiful home cooked meal with your family or your significant other that’s fresh, charming and delectable.
For more recipes click here and for the recipe that inspired this, click here.
P.S. You can make the soup first if you want and then make this from the leftovers. Just follow the soup directions and then add the cream, garlic powder and basil. See how I do both in the video below.
Roasted Red Pepper Tomato Homemade Pasta Sauce
Ingredients
- 6 red peppers, sliced
- 4-6 Heirloom tomatoes, number should vary based on size You can also use regular tomatoes
- 1 yellow onion
- 1 head of garlic
- 1 cup vegetable stock
- 1 cup heavy cream
- 1 cup Gouda Cheese
- 1/2 cup olive oil This is for using on the vegetables before roasting.
- 2 Tbsp. olive oil This is separate from the olive oil above
- 2 Tbsp. garlic powder
- 2 Tbsp. dried basil
- 1 tsp. garlic, minced This is separate from the head of garlic above
- 1 tsp. red wine vinegar
- 1 Tbsp. dried parsley
- Salt and pepper to taste
- Parmesan Cheese and fresh parsley to top it with.
- Your favorite pasta noodles. I used Bucatini.
Instructions
- Slice all your vegetables and separate your garlic head. Lay on cookie sheet and brush both sides with olive oil, salt and pepper.
- Broil the vegetables for 15 minutes each. You might have to make these in two batches depending on how big your oven is.
- When the peppers are cooked, removed the overly charred skin. You'll still get all the flavor but you don't need all the extra char.
- Combine vegetables in a blender with your vegetable stock and liquify. You might have to make two batches.
- In a large pot or Dutch oven, add your two Tbsp. of olive oil and heat.
- Add the minced garlic and stir frequently to prevent it from burning. Once it softens, add the vegetable mix from the blender.
- Add in your basil, vinegar, parsley and garlic powder. Bring to a boil.
- While your mixture is heating up, add water to a second pot with some start and bring to a boil.
- Once the mixture is boiling, turn down the heat to your lowest setting and allow the soup to cool.
- Once it is a little cooler, mix in your cheese. You need to make sure it's not boiling when you do this so the mixture doesn't cook the Gouda but allows it to blend.
- Add your heavy cream and continue to simmer.
- Add your noodles to the second pot of boiling water and cook until al dente. Cooking times will vary depending on the noodle type.
- Salt and pepper the soup to taste. I find that I do have to add some salt to bring out the full flavor. I use about 8 twists of my salt shaker.
- When your noodle are done, drain them and then serve. Top noodles with the pasta sauce or stir them into the sauce.
- Top with Parmesan, additional salt and pepper and some fresh parsley.
I ate it and loved it!!