Roasted Red Pepper Tomato Homemade Pasta Sauce
This Roasted Red Pepper Tomato Homemade Pasta Sauce is perfect when you have a cool day and some beautiful vegetables. It's creamy and delicious. The perfect fit for a pasta night.
Print
Pin
Servings: 8
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.