Best 7 Easy Creamy Bell Pepper Marinara Recipes

MARINARA SAUCE

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until combined. Add garlic and crushed red pepper flakes and sauté for 1-2 minutes, stirring frequently, until combined.
• Add the tomatoes, oregano, salt and black pepper, and stir to combine. Use a wooden spoon or a potato masher to gently break up the tomatoes as the sauce continues to heat. Stir in the fresh basil sprigs.
• Continue cooking the sauce until it reaches a simmer. Then reduce the heat to medium-low, cover and continue to simmer for 20 to 30 minutes, stirring occasionally.
• Remove and discard the fresh basil sprigs. Taste and season the sauce with salt and pepper, as needed. (If you prefer a smoother sauce, you can also purée it with an immersion blender until it reaches your desired consistency.)
• Then serve the sauce warm and enjoy!

CREAMY ROASTED RED PEPPER PASTA

Steps:

• Preheat the oven to 425°F. Line a small baking sheet with parchment paper. Place the onions, garlic and crushed red pepper on the baking sheet, and drizzle with olive oil. Roast until the onions are tender and golden brown, 25 to 30 minutes.
• Meanwhile, bring a large pot of heavily salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup pasta water, drain and return the pasta to the pot, covered.
• Transfer the roasted onions and garlic to a blender when done roasting along with the drained roasted red peppers and milk. Blend until smooth and creamy.
• Transfer the sauce on top of the cooked pasta and toss to combine. Add as much of the pasta water as needed for your desired consistency. Serve immediately with fresh torn basil.

MARINARA SAUCE

Steps:

• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

EASY CREAMY BELL PEPPER MARINARA

Steps:

• Heat butter in a large skillet over medium heat; cook and stir onion, red bell pepper, and garlic until tender, 5 to 10 minutes. Stir in flour until dissolved and thickened, about 5 minutes. Pour in milk, stirring constantly, until well mixed. Add Parmesan cheese; stir until cheese is melted, 5 minutes.n
• Stir tomato sauce into creamy onion mixture; season with black pepper, balsamic vinegar, and hot sauce. Cook and stir until heated through, 5 to 10 minutes. Sprinkle spinach over sauce to serve.n

BIG-BATCH MARINATED BELL PEPPERS

Steps:

• Prepare a grill for high heat. Clean and lightly oil grates. Grill peppers, turning occasionally, until skins are blackened and blistered all over, 15-20 minutes. Transfer to a large bowl, cover with a lid, plate, or plastic wrap, and let cool.
• Remove skins and seeds from peppers; discard. Tear flesh into about 2"-wide strips. Transfer to a clean large bowl and toss with olive oil, vinegar, salt, and red pepper flakes. Let marinate at least 30 minutes.
• Do Ahead: Peppers can be marinated 5 days ahead. Transfer to an airtight container and chill.

CLASSIC MARINARA SAUCE

Steps:

• Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
• In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
• As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
• Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

ROASTED AND MARINATED BELL PEPPERS

Steps:

• Brush grill with oil; heat to medium hot. Grill peppers until blackened, 8 to 12 minutes. Let peppers cool in a paper bag. Peel and seed, saving juices. Cut into 1-inch strips.
• In a bowl, combine garlic, vinegar, thyme, salt, pepper, and any pepper juices. Gradually whisk in oil. Toss peppers with vinaigrette, and arrange on a platter to serve.