BOWTIE PASTA WITH TOMATO AND ROASTED RED PEPPER SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet over medium heat. Stir in the garlic, red pepper flakes, sun-dried tomatoes, and roasted peppers and cook until the garlic is aromatic, about 1 minute. Crush the tomatoes through your fingers into the pot; stir in their juices, sugar, the 1 teaspoon salt, and season with pepper, to taste. Bring to a boil over high heat, then reduce to a simmer. Cook, uncovered, until thickened, about 10 minutes. Remove the sauce from the heat, stir in the herbs, cover, and set aside for about 10 minutes for the flavors to come together.
- Meanwhile, bring a large pot of cold water to a boil over high heat. Salt the water generously, add the pasta, and cook, stirring occasionally, until al dente. Drain, saving about 1/2 cup of the pasta water.
- Before serving, add the vinegar to the sauce. Add the drained pasta to the tomato sauce and toss. Thin with a little pasta water, if needed. Season with salt and pepper, to taste.
- Divide among 4 warm serving bowls. Pass the grated cheese, if desired, at the table.
Nutrition Facts : Calories 381 calorie, Fat 7 grams, SaturatedFat 1 grams, Carbohydrate 63 grams, Fiber 11 grams, Protein 17 grams
QUICK AND EASY ROASTED RED PEPPER PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
- Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
- Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
- Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
- Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
- Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.
REALLY EASY ROASTED RED PEPPER SAUCE
This red pepper sauce is so handy to have bagged in the freezer. The recipe makes enough for two meals - use as a base for baked gnocchi or pasta
Provided by Amanda Grant
Time 1h10m
Yield 8 (or 2 meals for 4)
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Toss the peppers and onions with the garlic and olive oil, and spread out in a roasting tin. Roast for 40 mins, then add the tomatoes, red wine vinegar and sugar, and roast for another 20 mins. Tip into a food processor and blend until smooth. Season to taste.
Nutrition Facts : Calories 83 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein
SPAGHETTI WITH ROASTED RED PEPPER SAUCE
This pasta recipe, sparked by jarred red peppers, is an excellent company dish. Guests won't believe how easy it is until they try making it-which they will! -Diane Lombardo, New Castle, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a food processor, combine the peppers, tomatoes, vinegar, garlic, salt and pepper. Cover and process until blended. While processing, gradually add oil in a steady stream. , Transfer to a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain spaghetti; serve with sauce. Sprinkle with cheese.
Nutrition Facts : Calories 504 calories, Fat 24g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 588mg sodium, Carbohydrate 57g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.
ROASTED RED PEPPER AND TOMATO PASTA SAUCE
My own creation after many trials and errors. The key here is the roasted garlic; it really gives the recipe a robust flavour. The result is a sweet, lovely and flavourful sauce.
Provided by KitchenKelly
Categories Sauces
Time 1h10m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Cut top 1/4 off garlic head and cut around to expose as many cloves as possible.
- Drizzle with olive oil and place on a baking dish or in a roasting pan (I usually roast vegetables along side it because it makes the vegetables nice and garlicky).
- Place whole red pepper in dish and place in oven.
- Roast for 1 hour or until cloves are soft and mushy inside (you should be able to squeeze a clove and have all the garlic goodness come right out).
- Place red pepper in plastic ziploc bag and seal, let sit about 10-15 minutes or until it cools and is easy enough to handle.
- Meanwhile, pour can of diced tomatoes in blender.
- Add balsamic vinegar, salt, sugar and red pepper flakes.
- Squeeze cloves out of garlic head (you can leave the skins on).
- Once pepper has cooled, peel off skin (it should come right off), cut open, take out seeds and remove stem
- Place pepper in blender.
- Puree mixture until blended.
- Stir in cornstarch.
- Heat up on stove when ready to eat or store in container and freeze for later.
PASTA WITH ROASTED RED PEPPER AND TOMATO CREAM SAUCE
This is such a comforting dish for those cold winter nights. The Carnation 2% Evaporated Milk add a creaminess to the sauce without the added fat of cream. Tastes delicious, and simple to make.
Provided by Chef mariajane
Categories One Dish Meal
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Purée tomatoes and roasted peppers in blender, food processor or with immersion blender. Reserve.
- Heat olive oil in a large deep skillet on medium heat. Add garlic and red pepper flakes. Cook gently for 1-2 minutes until fragrant. Add pureed tomatoes and roasted peppers. Bring to a boil on medium-high heat. Lower temperature and simmer for 15 minutes, until starting to thicken. Remove garlic cloves. Add Carnation 2% Evaporated Milk and cook for an additional 5 minutes. Taste and adjust seasonings if necessary.
- Meanwhile, cook pasta according to package directions.
- Add pasta and basil to sauce in skillet. Toss over very low heat to combine. Serve immediately.
- TIPS: Sprinkle with Parmesan cheese.
- For another idea, try using other pastas such as gnocchi, tortellini or ravioli.
Nutrition Facts : Calories 260.6, Fat 3.5, SaturatedFat 0.5, Sodium 249.4, Carbohydrate 48.9, Fiber 3.7, Sugar 4.5, Protein 8.9
ROASTED RED PEPPER TOMATO SAUCE
Steps:
- Preheat oven to 375°F.
- Cut off and discard top quarter of garlic head and wrap remainder in foil. Arrange tomatoes, cut sides up, in a foil-lined 13- by 9- by 2-inch baking pan and sprinkle lightly with salt. Add whole bell pepper and garlic (in foil) to pan and roast vegetables in middle of oven 1 hour.
- Transfer bell pepper to a bowl and cover bowl with plastic wrap, then let stand about 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and transfer to a food processor or blender along with tomatoes.
- Unwrap garlic and squeeze roasted cloves from skin into food processor. Add remaining ingredients and salt and pepper to taste, then purée sauce until smooth.
PASTA WITH ROASTED RED PEPPER SAUCE
The roasted red peppers in this dish really add a special "something" to the tomato sauce. Growing up, we had pasta with tomato sauce at LEAST once a week. This recipe really adds another depth of flavor to a very familiar dish
Provided by Kozmic Blues
Categories European
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta in a large pot of boiling salted water according to package directions. (I usually boil mine for 7 minutes, and its perfect eveytime)
- For the sauce: Place drained roasted red peppers in a blender or food processor, and puree until smooth.
- Heat olive oil in a large skillet over medium high heat.
- Add the garlic and shallots and saute for 2-3 minutes.
- Next add the roasted red pepper puree and saute for another 2 minutes more.
- Stir in the white wine or vegetable stock, and reduce suace for another two minutes.
- Then stir in the crushed tomatoes, taste the sauce and add salt, pepper and/or crushed red pepper according to you and your family's taste.
- Stir in half of the chopped parsley.
- Cover sauce and simmer until pasta is ready.
- Drain pasta, toss with the sauce, and pour into a serving dish.
- Top with remaining chopped parsley and Pecorino Romano cheese, and serve.
Nutrition Facts : Calories 387.7, Fat 3.9, SaturatedFat 0.6, Sodium 1327.8, Carbohydrate 70.2, Fiber 5.3, Sugar 6.6, Protein 11.9
ROASTED RED PEPPER PASTA SAUCE
Roasting brings out the best in vegetables by concentrating their essential oils. This creamy sauce is short on spiciness but long on flavor! Plus, it's easy, elegant and very romantic! Tested at high altitude.
Provided by Elizabeth H.
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- How to Roast a Pepper: There are many ways to roast peppers, but here's the method I prefer: Preheat oven to 425F degrees.
- Lightly spray a pie tin or baking sheet with non-stick cooking spray.
- Place whole, washed pepper on sheet and roast, turning once, for about 20 minutes, or until the pepper is soft and the skin begins to blister and burn.
- Remove from oven and allow to cool.
- Halve the pepper and remove stem, seeds and pith.
- Refrigerate or freeze until ready to use.
- Melt margarine and olive oil in saucepan over medium heat.
- Bruise garlic clove with knife blade and add to saucepan.
- Add onions.
- Stir frequently until onions begin to wilt and caramelize slightly.
- Whisk in flour.
- Cook for 30 seconds.
- Add evaporated milk in one smooth stream, whisking constantly.
- Add chablis.
- Whisk constantly until mixture comes to a boil (This process may take several minutes).
- Boil slowly for 1 minute.
- Add pepper.
- Reduce heat and simmer until sauce is reduced to desired consistency, whisking occasionally.
- Remove from heat.
- Add basil, plus salt and pepper to taste.
- Serve over warm pasta (I prefer bowtie, but it also goes great with linguine).
Nutrition Facts : Calories 298.6, Fat 13.1, SaturatedFat 2.4, Cholesterol 6.8, Sodium 268, Carbohydrate 30.9, Fiber 2.1, Sugar 22.2, Protein 14.8
ROASTED RED PEPPER AND TOMATO SAUCE
Provided by John Ash
Categories Condiment/Spread Sauce Pepper Tomato Broil Summer Grill/Barbecue Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Char bell pepper and tomatoes directly over gas flame or in broiler until blackened on all sides. Transfer tomatoes to plate. Enclose pepper in paper bag 10 minutes. Peel, halve, and seed tomatoes; place in blender. Peel, seed, and chop pepper; add to blender. Add oil, vinegar, garlic, and cayenne; blend until smooth. Season sauce with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
ROASTED RED PEPPER & TOMATO SAUCE OVER LINGUINE
I had a large jar of roasted peppers that I needed to use and came up with this low fat recipe. If sauce is to thick you can thin with some of the pasta water. You can use 1 tablespoon dried Italian herbs in place of the dried oregano, parsley, marjoram, & basil
Provided by Rita1652
Categories Peppers
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Heat oil in a heavy bottom pan.
- Add the onion, garlic, celery, and mushrooms. Saute till onions are translucent.
- Add rest of sauce ingredients. Simmer gently for 30-60 minutes.
- Cover and keep warm.
- Bring a large pot of water to a boil. Add 1/4 teaspoon salt. Add the pasta and cook until al dente. Drain the pasta in a colander.
- If serving immediately, it is not necessary to rinse the pasta. Transfer the pasta to warmed plates. Top with the Roasted Red Pepper Sauce, garnish with the fresh herbs & grated cheese, and serve immediately.
Nutrition Facts : Calories 431.9, Fat 5.5, SaturatedFat 1.4, Cholesterol 3.7, Sodium 1745, Carbohydrate 82, Fiber 8.3, Sugar 13.5, Protein 17.1
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