Roasted Red Pepper Sauce

There's nothing quite as nice as making your own pasta sauce; not only is it far healthier than most shop-bought brands but it tastes fresher and really doesn't take that long to make.

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This post has been updated August 2021 and both the frying pan and the roasting dish as still going strong!

To make red pepper sauce for pasta it really is best to roast the onions and peppers rather than fry them, but once they're in the oven you can get the pasta on the go. 

Roasting Vegetables

Roasting vegetables makes them sweeter and delicious, especially when roasting vegetables for soup.

Just slice or chop and add them to a suitable sized roasting dish so they are not pilled on top of each other.

Drizzle with olive oil and season with sea salt. Then into a preheated oven 180C /350F or Gas 4 for about 30-40 minutes stirring halfway through.

Pasta

I got a bit excitable when I found Grande Fusilloni pasta in Aldi last week. They also had Grande Paccheri too; just saying 😊

Well anyway, not long after that I got all excitable again when the nice people over at Prestige sent me a rather nice Roasting Dish from their Inspire range, plus a gorgeous Frying Pan from their Prism range.

They asked me to make a recipe, so armed with a packet of Grande Fusilloni, roasted pepper sauce came to mind.

Homemade pasta sauce is perfect for a fuss-free, quick yet tasty meal for 2 or indeed for any amount of people (just double the recipe) it's a great sauce to perk up pasta at any time.

But first, let me tell you a bit about these products from Prestige.

First up is the Prism Frying Pan; I chose the 20cm one because it's the perfect size for two. It is available in other sizes and metallic colours.

Silver is my personal favourite, but bright Purple and deep Copper are other options and are all equally gorgeous.

It's non-stick with a faster heating coating which transfers heat faster and I have to say I was impressed from the first time I used it.

Suitable for all hobs including Induction so that's good. It's also oven safe up to 180C/350F or Gas 4 and so to me, that's another bit of good news! It means you can finish a pasta bake in the oven without the mess of having to use another pan = less washing up 😉

Although Prestige says you can use metal utensils they do recommend the use of wooden or heat resistant plastic and I agree.

The pan is dishwasher safe but personally, I think it's really not necessary as it's so easy to clean in nice hot sudsy water. 

Then there's the Small Roaster from Prestige Inspire range which was perfect for roasting the peppers and onions for my recipe but it's also available in other sizes. I am very impressed with the quality.

Made from heavy-gauge carbon steel is has great heat conduction. The non-stick surface has a cushioned surface making it better for browning and easy release of food.

The Prestige Inspire Roaster is oven safe up to 240C/475F or Gas 9

It's suitable for use in the fridge and it's also okay to put it in the freezer; but if you so just be sure to put it into a cold oven so that the bakeware and oven heat together.

It's not suitable for metal utensils nor for use over direct heat or under grills. As with the Prism frying pan, this roasting dish is also dishwasher safe although hand washing is recommended.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

roasted,red,pepper,sauce,pasta,how

Sauce,pasta

Italian

Yield: 2

Author: Jan Bennett

Roasted Red Pepper Sauce for Pasta

To serve more people, just double everything. Remember you can always freeze this in portions so don't worry about making too much.

Prep time: 5 MinCook time: 40 MinTotal time: 45 Min

Ingredients

• Olive Oil
• 1 1/2 Red Peppers - sliced lengthways
• 1 Red Onion - quartered
• 2 Garlic Cloves - skin on
• 1 x 400g Tinned Tomatoes plus juice - be sure to use a good quality brand or your sauce won't be as nice
• Sea Salt
• Black Pepper
• Balsamic Vinegar - to taste
• Freshly chopped flat-leaf parsley
• Parmesan (vegetarian)

Instructions

Preheat your oven to 180C/350F or Gas 4

1. Put the prepared peppers, onions and garlic into a non-stick roasting dish and drizzle with a little olive oil. Use your hands to coat well.
2. Put the dish onto the middle shelf and roast for about 30-40 minutes until they have a good colour.
3. Once they're ready, remove them from the oven and transfer them to a small dish.
4. Cover in cling film and leave to cool for a bit (this will make it really easy to remove the skin from the peppers). Remove the skins and discard them. Also, remove the skin from the garlic.
5. Throw the lot into a food processor and whiz for a few seconds till you have a smooth texture.
6. Get a frying pan and add a tin of tomatoes along with the peppers. Add a pinch of sea salt and a good pinch of black pepper and heat thoroughly.
7. Now add a splash of balsamic vinegar and have a taste. Add another splash to suit your taste.
8. Using a good quality balsamic vinegar give the sauce a lovely sweet taste. *If you don't have any although it won't be quite the same, you could add a squirt of tomato ketchup instead.
9. Once the sauce has heated through, drain the pasta and add it to your sauce along with one tablespoon of the cooking liquid which will thicken the sauce nicely.
10. Serve immediately topped with chopped parsley and a grating of Parmesan or vegetarian alternative.

Notes:

I use Cirio tomatoes as the juice in the tins is pretty much non-existent and really thick which is fantastic as you get a tin packed with tomatoes instead of watery juice in some other brands.

Did you make this recipe?

Tag @aglugofoil on instagram and hashtag it #glugofoil

For more information on the ranges, sizes and colour options pop over to Prestige Cookware.

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Disclosure: All thoughts and opinions are my own. I was not required to write anything positive.