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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. 
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Course: Main Course
Cuisine: American, Italian
Keyword: homemade pasta sauce, roasted red pepper pasta sauce, roasted red pepper tomato pasta sauce
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Author: Rachel Quenzer


  • 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.


  • 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.