The Best Roasted Red Pepper Sauce

4.95 from 20 votes
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This rich and creamy roasted red pepper sauce recipe is ready in under 30 minutes and is a great alternative to tomato-based sauces. Enjoy it as a pasta sauce, sauce for proteins, dip, drizzle, or spread.

Dipping garlic bread into roasted red pepper sauce

I love making pasta so for me it’s a “must” to have easy, flavorful pasta sauces ready to go any time I might need one. Not only is this roasted red pepper sauce simple to prepare, but it’s super versatile too. Along with being a perfect pasta sauce, it also makes for a great general sauce, dip, drizzle, or spread to be used in many ways!

A serving of roasted red pepper pasta topped with a basil leaf

Ingredients

Ingredients for roasted red pepper sauce
  • Roasted Red Peppers: Use your favorite brand of jarred roasted red peppers or roast red bell peppers at home in the oven.
  • Heavy Cream: To make the sauce creamy and rich. Alternatively, use a lighter option.
  • Butter: For a silky smooth texture. You could also use olive oil.
  • Garlic Cloves: adjust the amount to personal preference.
  • Seasoning: oregano, salt and pepper.
  • To garnish, optionally, a few fresh basil leaves.

How to make roasted red pepper sauce

Blend the peppers: First, transfer the roasted peppers to a blender and add 1-2 Tbsp of the liquid from the jar. Then blend until smooth.

Steps for blending roasted peppers

Simmer the sauce: Melt the butter in a large skillet over medium-low heat. Then add the minced garlic and cook for 1-2 minutes until the garlic is fragrant. Add the blended roasted peppers and the spices (oregano, pepper, salt) and stir to combine. Let the sauce simmer and lower the heat. Cook for a further 10-15 minutes until the sauce reduces a bit and becomes thicker.

Finally, add the cream, stir to combine, and taste test. If needed, adjust the seasoning to your liking. And voila – the roasted red pepper sauce is ready to enjoy!

Collage steps for making roasted red pepper sauce

How to use it?

This roasted red pepper sauce is super versatile. Here are some of my favorite ways to use it:

  • As a pasta sauce: It’s a great alternative to tomato-based pasta sauces. I love enjoying it with any cooked pasta, added directly to the pan, and topped with some parmesan cheese!
  • As a pizza sauce: Use it in place of regular marinara for this delicious homemade Neapolitan pizza.
  • Bread to dip: You can serve with baguettes, pita bread, crackers, pretzels, simit, or even flatbread.
  • Spread over bread: For example in wraps, sandwiches, or burgers. Grilled cheese with this sauce is simply amazing.
  • With proteins: You can pour it over or bake this red pepper sauce with your favorite proteins like chicken, seafood, tofu, or veggies. It also makes for a great sauce with meatballs.
  • With veggies: It also pairs well with all sorts of cooked veggies like broccoli, zucchini, asparagus, green beans, cauliflower, etc.
Collage of two photos of roasted red pepper pasta before and after mixing

If you try this roasted red pepper pasta sauce recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

The Best Roasted Red Pepper Sauce

4.95 from 20 votes
By: Samira
This rich and creamy roasted red pepper sauce is ready in under 30 minutes and is a great alternative to tomato-based sauces. Enjoy it as a pasta sauce, sauce for proteins, dip, drizzle, or spread.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4

Ingredients 
 

  • 16 oz roasted red peppers 1 jar
  • 1/2 cup heavy cream (double cream)
  • 2 Tbsp butter
  • 1/2 Tbsp garlic minced
  • 1/2 tsp dried oregano
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Instructions 

  • Transfer the roasted peppers to a blender and add 1-2 Tbsp of the liquid from the jar. Blend until smooth.
  • Melt the butter in a large skillet over medium-low heat. Then add the minced garlic and cook for 1-2 minutes until the garlic is fragrant.
  • Add the blended roasted peppers and the spices (oregano, pepper, salt) and stir to combine. Let the sauce simmer and lower the heat. Cook for a further 10-15 minutes until the sauce reduces a bit and becomes thicker.
  • Add the cream, stir to combine, and taste test. If needed, adjust the seasoning to your liking. Enjoy!

Notes

To store: Allow the sauce to cool, then store it in an airtight container in the fridge for up to a week. 
To freeze: It’s best to do so without cream. Transfer the sauce to an airtight freezer-safe container or Ziplock bag (with all the air removed) and store for up to one month.  Thaw in the fridge overnight OR place the bag/container in warm water for 25-30 minutes before reheating. 
To reheat: Do so gently on the stovetop or in the microwave, stirring well to combine it. If the sauce thickens up while storing, add an extra splash or two of milk, cream, or water to bring it back to your desired consistency. 
Check the blog post for serving suggestions!
Course: Condiment
Cuisine: American
Freezer friendly: 1 Month
Shelf life: 1 Week

Nutrition

Serving: 0.5Cup, Calories: 176kcal, Carbohydrates: 6g, Protein: 2g, Fat: 17g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 49mg, Sodium: 1754mg, Potassium: 205mg, Fiber: 2g, Sugar: 1g, Vitamin A: 1216IU, Vitamin C: 53mg, Calcium: 75mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




8 Comments

  1. Charlotte says:

    5 stars
    Super yummy, very quick to make. Perfect for an office lunch too!

    1. Support @ Alphafoodie says:

      Thank you for your comment, Charlotte. Glad you enjoyed the recipe.

  2. BARBARA WARD says:

    4 stars
    I MAKE A RICH, SMOKY ROASTED RED PEPPER SOUP IN MUCH THE SAME WAY BUT USING CHICKEN STOCK AND HALF-AND-HALF, NO TOMATO.

    1. Support @ Alphafoodie says:

      Hi Barbara.
      Thank you for the comment. Your version sounds delicious.

  3. BG says:

    5 stars
    I love it

    1. Support @ Alphafoodie says:

      Thank you for your comment. 🙂

  4. Willem says:

    5 stars
    For a few seconds I thought you referred to non-dairy milk as ‘cat milk’ as a vegan insiders joke to break the cognitive dissonance that says consuming cow milk is ok but using that of other animals is disgusting.

    Glad it’s just oat milk, though :). Great recipe!

    1. Support @ Alphafoodie says:

      I wish I had thought of this explanation, Willem 🙂
      It’s just oat milk written in a font I might have to change 🙂