8.11.2012

a recipe // roasted red pepper & white balsamic pasta sauce


the other day my eyes lit up in the produce aisle at the market because one of my favorite things was "on sale."  red peppers!  so i bought like 8.  at the time, i didn't really think about what i was going to make with all of these peppers, but  a few hours passed and idea clicked...pasta sauce...but with peppers and sans tomatoes.  and it turned out beautifully if i do say so myself.  

while we were waiting for dada to come home from work, we whipped up this sauce and made one mean pasta dish with penne and blanched asparagus. my sous chef stirs like a pro, by the way. 

roasted red pepper + white balsamic pasta sauce 

you will need the following ingredients to make one batch of sauce: {i made 3}

- 3 red peppers
- 1-2 garlic cloves
- 1/2 cup fresh basil 
- 1/4 cup olive oil 
- 1/4 cup of water
- 2 tablespoons of white balsamic vinegar 
- 1 teaspoon sea salt
- 1 teaspoon fresh cracked pepper
- 1 pinch of red pepper flakes {optional but recommended!} 

1. the first thing you will need to do it roast your peppers.  turn on your broiler and put the peppers on a baking sheet lined with foil.  
2. put them under the broiler turning them when the sides are browned to your liking.  this takes about 5 minutes per side. this is the trick to getting that smoky flavor.  do not leave the kitchen or take your eyes off that oven, ok!
3. after they are done roasting and are brown all over, put them in a plastic ziplock bag for at least 5 minutes.  this steams them and creates the juice that will make your sauce extra saucy.  
4. once your peppers are steamed, remove the stem and the seeds but do not drain.  you will want that juice to flavor your sauce.  
5.  add the peppers and all other ingredients into a food processor except for the oil and water.6
6. blend the sauce to your liking and thickness while adding the oil and water as you pulse.  this will help create a creamy texture.  
7. you can use this sauce for all sorts of things, like soup, on top of chicken, to dip veggies in, etc.  it's so yummy i hope you try it out.

*this sauce will keep refrigerated for about 2 weeks!  if you can it, it will keep longer. 


 oh, and it's mama tested, baby girl approved.  :)

8 comments:

  1. This looks so good! I am going to try it!

    ReplyDelete
  2. i have another recipe for that sauce but will try yours next time :)

    http://mamajulesbrussels.blogspot.com

    ReplyDelete
  3. Didn't realize you were such a creative cook as well! So neat! Can't wait to see you on Monday!

    ReplyDelete
  4. Looks yummy.Indulging how it looks like with the pasta.Happy weekend!

    audrinajulia.blogspot.com

    ReplyDelete
  5. Yes! I can't wait to try this. I love pasta dishes, but my husband doesn't like them as much. It's always good when I find a new sauce to try to jazz it up! :)

    Sarah

    the Reverie blog

    ReplyDelete
  6. Yum! That looks sooo good!!


    Www.studentswife.com

    ReplyDelete
  7. This looks really good and I want to make it, but do you think regular Balsamic would work or do you think it has to be white?

    ReplyDelete
  8. I'm glad that I'm not the only one who gets excited when red peppers go on sale. They are usually so darn expense, but they're my favorite.

    ReplyDelete