Roasted Red Pepper & Tomato Sauce
Looking for a quick meal that’s PACKED with flavor?! This dish is fun to make and ready in 30 minutes. It’s really a pantry dish that came together out of necessity. Bae and I were hangry and I threw in a little of this and a spoonful of that, and he was all, ‘this is my favorite pasta sauce you’ve ever made,’ and I was all, ‘LOL, no way it’s so simple!’
But with a little love and some coaxing of flavors, the most mundane ingredients could become delicious. Roasted bell peppers add a sweetness to round out the acidity of the tomatoes. Garlic salt is amazing for adding quick flavor to literally anything. And mounting with butter. This technique takes your sauce from good to fucking amazing. It’s a little chef trick that I learned while working for Stephanie Izard. If you think it’s good here, wait til you try the sauce on SHRIMPY SHRIMPY SCAMP SCAMP. Get ready to get wet.
Roasted Red Pepper & Tomato Sauce Recipe
Ingredients
- 1- 28 oz. can tomato sauce
- 14 oz water (aka ½ of the tomato sauce can. Nana would slap my hand if I didn't use water to get the remaining sauce off the sides of the can!)
- 1 – 6 oz. can tomato paste (unflavored)
- 1 cup jarred roasted red peppers, chopped
- 2 Tbsp oil from the red pepper jar
- 2 Tbsp grated parmesan (the kind that looks like sand)
- ½ tsp crushed red pepper
- ¼ tsp lemon zest
- ⅛ tsp white granulated sugar
- GARLIC SALT and pepper, to taste
- 3 Tbsp butter, divided, held in freezer
- 1 pound linguine or other long pasta
GARNISHES!
- room temp burrata
- if you can't locate burrata, get a 15-ish ounce tub of ricotta (leave out until room temp) and whip with a tiny splash of olive oil and milk, and season with salt & pepper
- chopped fresh basil
Instructions
- In a medium pot over medium-low heat, add first 9 ingredients + garlic salt & pepper to taste.
- While that's cookin', bring a large pot of well-salted water to a boil.
- Cook pasta 1 MINUTE LESS THAN instructions, making sure it's al dente; it will cook more in the sauce.
- Drain pasta and then add it back into the same large pot. Crank heat up to medium-high.
- Immediately add your sauce and stir constantly for 1 minute.
- Grab butter from freezer and add to pasta. Stir constantly, alternating 10 seconds over heat, 10 seconds off heat, until butter is incorporated. Taste for seasoning and adjust as needed.
- Slap your tits and enjoy.
PLATING!
- Pile sauced pasta onto middle of plate and pour over some extra sauce.
- Add a dollop of burrata or whipped ricotta right on top.
- If using burrata, sprinkle just a touch of kosher salt and black pepper over JUST THE CHEESE! If using ricotta, no need to salt & pepper again, we already seasoned her.
- Squirt or spoon a thin garnish of olive oil all over the pasta, like art.
- Top with freshly chopped basil!
Notes
69.) OMG DID YOU MAKE THIS?!?
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