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Roasted Red Pepper & Tomato Sauce Recipe

La Faguette
OMG what's that 'je ne sais quoi?!' Um, it's roasted red peppers, bitch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 people

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

JUST THE TIPS!
1.) Set up your 'mis en place.' This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it's time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable! 
2.) Out of both tradition and preference, whenever I make a red sauce, I use garlic salt. It's the Italian-American way, so fuckin' do it! But be careful because it can take less to season than Kosher salt ;)
3.) The butter has to be SO cold in order for the sauce to work. Keep it in the freezer (once you've cut it into 1 Tbsp slabs) until you have to use it. If you keep the pot over heat the entire time, the butter will simply melt and your sauce will be oily. Going back and forth from the heat allows the butter to simply soften (emulsify) and create a velvety sauce. This is called 'mounting' with butter. Giggity!
69.) OMG DID YOU MAKE THIS?!? 
Tag @la_faguette_ on IG and hashtag it #lafaguette !
Keyword italian, pasta, pasta sauce, red pepper, roasted red pepper
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