RED PEPPER GARLIC SAUCE
Make and share this Red Pepper Garlic Sauce recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a small mixing bowl mix all above ingredients and add to your choice of serving container.
- Refrigerate any leftovers.
SPAGHETTI WITH GARLIC, OLIVE OIL AND RED PEPPER FLAKES
Steps:
- Bring 6 quarts of salted water to a boil in a large pot. Add the pasta and cook until al dente, 6 to 8 minutes. Drain the pasta in a colander, reserving 2 tablespoons of the pasta water. The reserved pasta water will help create the sauce. Do not rinse pasta with water -- you want to retain the pasta's natural starches so that the sauce will stick.
- Heat the olive oil in a large saute pan over medium heat. Add the garlic and saute until light brown and fragrant. It's important not to burn the garlic or else it will become bitter. Remove and discard the browned garlic. Add the red pepper flakes and saute for 1 minute. Carefully add the pasta and toss to coat in the flavored oil. Add the reserved pasta water and cook, stirring, to create a sauce, 1 minute.
- Remove the pan from the heat and top with the fresh herbs.
REALLY EASY ROASTED RED PEPPER SAUCE
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
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
OLIVE OIL, GARLIC, AND CRUSHED RED PEPPER PASTA SAUCE
A staple in an Italian household, this is thrown together easily from ingredients always on hand. Makes a simple pasta dinner along with a salad or a nice side dish. Just toss with one pound of cooked pasta (I like it with spaghetti).
Provided by JackieOhNo
Categories European
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds, making sure it doesn't brown. Add the pasta water, red pepper, salt, and parsley and bring to a boil. Toss with cooked pasta.
Nutrition Facts : Calories 247.7, Fat 27.1, SaturatedFat 3.8, Sodium 736.6, Carbohydrate 1.8, Fiber 0.6, Sugar 0.2, Protein 0.6
ROASTED RED PEPPER CREAM SAUCE
A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.
Provided by BOB BAILEY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
- Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
- In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
- Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 5.9 g, Cholesterol 41.5 mg, Fat 18.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 257.7 mg, Sugar 1.8 g
GARLIC-PEPPER SAUCE
This mixture, called sofrito, is used in many Latin American recipes as a seasoning base; it can even replace salsa as a dip for chips.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes 5 cups
Number Of Ingredients 10
Steps:
- In a 5-quart Dutch oven or pot, heat oil over medium heat. Add onion; cook, stirring often, until starting to soften, about 5 minutes.
- Add bell peppers, garlic, oregano, and cumin; cook, stirring often, until peppers are crisp-tender, about 10 minutes. Add tomato; cook, stirring occasionally, 5 minutes more.
- Transfer to a food processor. Add cilantro, and puree until slightly chunky. Season with salt and pepper.
- If not using immediately, transfer sauce, in 1-cup quantities, to airtight containers. Freeze until ready to use, up to 3 months.
Nutrition Facts : Calories 136 g, Fat 8 g, Protein 2 g
CREAMY VEGAN RED PEPPER PASTA WITH GARLIC BREAD BREADCRUMBS
Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this pasta sauce flavorful, thick, creamy, and totally vegan. But the crunchy topping may be the best part of all.
Provided by Kendra Vaculin
Categories Pasta Olive Oil Breadcrumbs Garlic Parsley Onion Bean Lemon Juice Pepper Lemon Lunch Dinner Dairy Free Tree Nut Free Soy Free Vegetarian Vegan Quick & Easy
Yield 4 Servings
Number Of Ingredients 15
Steps:
- Heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add breadcrumbs, half of the garlic, and ½ tsp. salt and cook, stirring constantly to incorporate the garlic, until golden brown and crisp, about 5 minutes. Transfer to a small bowl and stir in parsley. Wipe out and reserve pot.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, according to package directions. Drain, reserving 2 cups pasta cooking liquid.
- Heat 3 Tbsp. oil in reserved pot over medium-high. Cook onion, stirring occasionally with a wooden spoon, until slightly softened, 6-8 minutes. Add roasted red peppers, remaining garlic, and 1 tsp. salt. Cook, stirring often, until any liquid is evaporated and vegetables are combined and glossy looking, about 5 minutes. Add tomato paste and cook, stirring occasionally, until vegetables are coated and paste is slightly darkened in color, about 5 minutes.
- Add beans, lemon zest, lemon juice, and red pepper flakes to pot; season with black pepper. Cook, smashing beans and stirring to combine with spoon, about 2 minutes. Reduce heat to medium and gradually add reserved pasta cooking liquid (you might not need all of it), stirring and mashing as you go, until combined and sauce is thick. Remove from heat and immediately add pasta; toss to coat.
- Divide pasta among bowls; drizzle with a little oil and spoon breadcrumbs on top. Squeeze some lemon juice over if desired.
SPAGHETTI WITH ROASTED RED PEPPER SAUCE
This pasta recipe, sparked by jarred red peppers, is an excellent company dish. Guests won't believe how easy it is until they try making it-which they will! -Diane Lombardo, New Castle, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a food processor, combine the peppers, tomatoes, vinegar, garlic, salt and pepper. Cover and process until blended. While processing, gradually add oil in a steady stream. , Transfer to a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain spaghetti; serve with sauce. Sprinkle with cheese.
Nutrition Facts : Calories 504 calories, Fat 24g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 588mg sodium, Carbohydrate 57g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.
ROASTED RED PEPPER AIOLI
A tasty dressing for fish, poultry and burgers that is zesty and creamy. Light mayonnaise is used to keep the bad fats and calories at bay.
Provided by REBECCADK
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 20
Number Of Ingredients 8
Steps:
- Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.
Nutrition Facts : Calories 64.4 calories, Carbohydrate 2.8 g, Cholesterol 6.3 mg, Fat 6 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 270.4 mg, Sugar 1.5 g
TOMATO & RED PEPPER SAUCE
Great with pasta or my meatballs or over chicken or fish
Provided by harley121202
Time 45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Cook the onions in a little oil until softened and translucent. Add the garlic and cook for a further minute, then add the peppers and cook for a further 5 minutes. Add the tinned tomatoes, red wine, herbs and season well. Mix thoroughly and simmer down for 20 mins or so.
- Squeeze the baby plum tomatoes between your fingers and rip the flesh into 3 or 4 pieces, adding the flesh and the juice to the sauce. Cook down a little more. If you want the sauce for fish or chicken, you need to cook it down to a thick consistency. If it is for pasta on its own you want it a bit runnier. If it is for pasta and meatballs you want it runnier still as it needs to coat the pasta as well as the meatballs. Use your judgement. Whichever way you are serving this sauce it is great with freshly grated parmesan over the top!
GARLICKY RED CHILI HOT SAUCE
Provided by Melissa Clark
Categories easy, quick, condiments
Time 20m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Wearing rubber or latex gloves, roughly chop the chilies. Combine all ingredients in a small pot over medium-high heat. Once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes. Do not inhale vapors; they will sting.
- Transfer mixture to a blender and purée. Pour into a medium jar and allow to cool uncovered. Cover tightly and refrigerate for three days. Keep stored in refrigerator; sauce will last for several weeks or months.
Nutrition Facts : @context http, Calories 53, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 244 milligrams, Sugar 5 grams
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