Best 7 Roasted Red Pepper Tomato Sauce Over Linguine Recipes

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Indulge in a symphony of flavors with our Roasted Red Pepper Tomato Sauce over Linguine. This tantalizing dish is a culinary masterpiece that combines the vibrant sweetness of roasted red peppers with the tangy richness of tomatoes, creating a sauce that dances on your palate. Perfectly complementing the luscious sauce is the al dente linguine, which provides a satisfying bite and a vessel for the flavorful sauce to cling to. This recipe is a harmonious blend of textures and flavors that will leave you craving more.

In addition to the classic Roasted Red Pepper Tomato Sauce over Linguine, this article also presents a delightful variation: Roasted Red Pepper Tomato Sauce with Shrimp and Zucchini. This seafood-inspired dish elevates the original recipe by introducing succulent shrimp and tender zucchini, creating a medley of flavors and textures that will tantalize your taste buds.

For those seeking a vegetarian alternative, the Roasted Red Pepper Tomato Sauce with Roasted Vegetables offers a medley of colorful and flavorful vegetables, such as zucchini, bell peppers, and eggplant, all roasted to perfection and tossed in the rich tomato sauce. This dish is a symphony of textures and flavors that will satisfy even the most discerning vegetarian.

Whether you're a fan of classic Italian cuisine or seeking a contemporary twist, our collection of Roasted Red Pepper Tomato Sauce recipes has something for every palate. Prepare to embark on a culinary journey that will leave your taste buds dancing with joy.

Let's cook with our recipes!

CREAMY ROASTED RED PEPPER PASTA



Creamy Roasted Red Pepper Pasta image

This Creamy Roasted Red Pepper Pasta recipe is made with only 6 ingredients. It's vegan, simple-to-make & customizable with any protein for an easy weeknight meal

Provided by Yumna Jawad

Categories     Main Course

Time 25m

Number Of Ingredients 9

1 onion (quartered)
3 garlic cloves
1 tablespoon olive oil
½ teaspoon crushed red pepper
Salt (to taste)
12 ounces spaghetti
1 15 ounces jar roasted red peppers (drained)
½ cup milk of choice
Fresh torn basil leaves (for serving)

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.

Nutrition Facts : Calories 254 kcal, Carbohydrate 47 g, Protein 8 g, Fat 4 g, SaturatedFat 1 g, Sodium 810 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving

QUICK AND EASY ROASTED RED PEPPER PASTA



Quick and Easy Roasted Red Pepper Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 12

Salt and freshly ground black pepper
1 pound pasta of your choice (I prefer short ones like rigatoni, penne, etc.)
1 tablespoon extra-virgin olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 large onion, finely diced
One 16-ounce jar roasted red peppers, drained and roughly chopped
1 cup vegetable or chicken broth
1/4 cup heavy cream
2 tablespoons finely minced fresh parsley, plus more for serving
Several leaves fresh basil, chopped, plus more for serving
1/2 cup Parmesan shavings, plus more for serving

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.

ROASTED RED PEPPER & TOMATO SAUCE OVER LINGUINE



Roasted Red Pepper & Tomato Sauce over Linguine image

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

1 tablespoon extra virgin olive oil
1 onion, diced
3 garlic cloves, minced
1 stalk celery, finely minced
16 ounces fresh mushrooms, sliced
56 ounces crushed tomatoes
14 ounces prepared roasted red peppers, rinsed and pureed
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes (optional)
1/2 tablespoon garlic powder
1/4 tablespoon dried oregano
1/4 tablespoon dried parsley
1/4 tablespoon dried marjoram
1/4 tablespoon dried basil
1/4 teaspoon salt
1/2 cup port wine (optional)
1/4 teaspoon salt
16 ounces dried linguine
1/4 cup grated parmesan cheese, for garnish
2 sprigs fresh parsley, chopped
4 fresh basil leaves, chopped

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

ROASTED RED PEPPER TOMATO SAUCE



Roasted Red Pepper Tomato Sauce image

Categories     Sauce     Fruit Juice     Blender     Garlic     Tomato     Side     Roast     Lemon     Bell Pepper     Fall     Gourmet

Number Of Ingredients 6

1 small head garlic (2 inches in diameter)
1/2 pound plum tomatoes, halved lengthwise
1 large red bell pepper (1/2 pound)
1 teaspoon olive oil
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon balsamic vinegar, or to taste

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.

REALLY EASY ROASTED RED PEPPER SAUCE



Really easy roasted red pepper sauce image

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

4 red peppers (or a mix of red, orange and yellow), cut into chunks
2 onions , roughly chopped
2 garlic cloves (skin left on)
2 tbsp olive oil
2 x 400g cans peeled plum tomatoes
2 tsp red wine vinegar
1 tsp light soft brown sugar

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

PASTA WITH PEPPER AND TOMATO SAUCE



Pasta With Pepper and Tomato Sauce image

Pasta is a perfect vehicle for showing off late summer vegetables. Pasta dishes also are great way to get more vegetables, as they're often concentrated in the accompanying sauces and toppings. Between the peppers and the tomatoes, this dish is packed with lycopene, as well as vitamins C, A, B6 and K. If you use a food processor to puree the sauce, be sure to strain it afterward for a smooth, elegant texture.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 large garlic cloves, green shoots removed, minced
1 1/2 pounds red peppers, cut in large dice
1 1/4 to 1 1/2 pounds tomatoes, cut in wedges
1 sprig fresh basil
Salt
freshly ground pepper to taste
1 pound spaghetti
Freshly grated Parmesan or ricotta salata for serving

Steps:

  • Heat the oil in a large nonstick skillet or heavy casserole over medium heat. Add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and peppers. Add a generous pinch of salt, and cook, stirring often, until the peppers have softened, about 10 minutes.
  • Add the tomatoes, basil sprig, salt and pepper, and bring to a simmer. Simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer another 15 to 20 minutes (or longer), stirring occasionally until the mixture is thick and fragrant. Taste and adjust seasonings.
  • Remove the basil sprig, and put the peppers and tomatoes through the fine blade of a food mill, or puree in a food processor and press through a strainer. Return to the pan, and keep the sauce warm while you cook the pasta.
  • Bring a large pot of water to a boil. Salt generously, and add the pasta. Cook al dente, following the timing instructions on the package but checking a minute before the indicated cooking time. Stir 1/4 to 1/2 cup of the pasta cooking water into the sauce, then drain the pasta and toss with the sauce. Serve with Parmesan or grated ricotta salata.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 5 grams, Carbohydrate 70 grams, Fat 6 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 741 milligrams, Sugar 10 grams

ROASTED RED PEPPER AND TOMATO PASTA SAUCE



Roasted Red Pepper and Tomato Pasta Sauce image

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

1 head garlic
1 tablespoon olive oil
1 (16 ounce) can diced tomatoes (undrained)
1 large red bell pepper
1 pinch red pepper flakes (optional)
1 teaspoon sugar
1/2 teaspoon balsamic vinegar
1 teaspoon cornstarch
1 dash salt, to taste

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.

Tips:

  • Choose ripe and flavorful tomatoes and bell peppers. This will ensure that your sauce is packed with flavor. Look for tomatoes that are a deep red color and bell peppers that are firm and brightly colored.
  • Roast the tomatoes and bell peppers before adding them to the sauce. This caramelizes the vegetables and concentrates their flavor. You can roast the vegetables in the oven or on a grill.
  • Use a variety of herbs and spices to season the sauce. This will add depth and complexity to the flavor. Some good options include basil, oregano, thyme, garlic, and red pepper flakes.
  • Simmer the sauce for at least 30 minutes, or up to an hour. This will allow the flavors to meld and develop. The longer you simmer the sauce, the richer and more flavorful it will be.
  • Serve the sauce over your favorite pasta, rice, or grilled chicken. You can also use it as a dipping sauce for bread or vegetables.

Conclusion:

Roasted red pepper and tomato sauce is a delicious and versatile sauce that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste. Whether you like it spicy, tangy, or sweet, there is a roasted red pepper and tomato sauce recipe out there for you. So next time you are looking for a flavorful and easy-to-make sauce, give roasted red pepper and tomato sauce a try.

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