Are you a fan of Italian cuisine and looking to spice up your meals with a homemade sauce? Look no further than this delicious Italian Red Pepper Sauce recipe! Bursting with flavor and incredibly versatile, this sauce is sure to become a staple in your kitchen.
Here , I’ll walk you through the step-by-step process of creating this mouthwatering sauce, sharing tips and tricks along the way to help you perfect it. Whether you’re drizzling it over pasta, using it as a dip, or incorporating it into your favorite dishes, this Italian Red Pepper Sauce is bound to impress your taste buds. Get ready to elevate your culinary creations with this delightful recipe!
Ingredients of Italian Pepper Sauce
Italian pepper sauce is a delectable condiment that adds a burst of flavor to any dish.
Tomatoes 10
Italian cuisine relies on tomatoes for their rich, acidic flavor. Cooking tomatoes with herbs and spices creates a tasty sauce foundation, whether fresh or tinned.
Red Bell Peppers 2
These vibrant and flavorful peppers are roasted, peeled, and blended to create a rich and savory sauce that adds depth and complexity to various dishes.
Onions 2
Onions, known for adding depth and flavor to dishes, play a crucial role in enhancing the taste profile of Italian pepper sauce.
Garlic 2
The pungent and slightly sweet flavor of garlic complements the spiciness of the peppers, creating a harmonious blend of flavors that is characteristic of Italian cuisine.
Olive Oil 1 1/2 Tbsp
Olive oil plays a crucial role in this sauce. Its rich and fruity notes create a smooth base for the sauce, enhancing the overall taste and texture.
Kosher Salt 1 Tbsp
Kosher salt enhances pepper and other ingredient flavors. The appropriate amount of kosher salt helps balance the sauce’s acidity and spiciness, providing a delicious flavor combination.
Basil 3/4 Cup
Basil is a popular Italian plant due to its bright green color and sweet, peppery taste. Basil adds a wonderful herbal aroma to pepper sauce, complementing the peppers’ heat.
Red Chili Flakes 1 Tsp
The star ingredient, red chili flakes, provides the sauce with its signature spicy kick, while the olive oil adds a smooth and rich texture to complement the heat.
Black Pepper 1 Tsp
Italian pepper sauce uses black pepper to add a slight spiciness that complements the other components.
How To Make Roasted Pepper Sauce?
Step1
Put red bell peppers, chili flakes, olive oil, salt, and pepper on a sheet pan. The tomatoes, onions, and garlic should be added. The food will all be puréed in the end, no matter how it is cut. The garlic’s skin stayed on so it wouldn’t burn or turn too brown.
Set the oven to 425 degrees Fahrenheit and roast for 35 to 45 minutes. The bell peppers will burn, the garlic will get soft and sweet, and the onions and tomatoes will get very small. There will be ten minutes of rest while the vegetables cool down.
Step 2
You can mix or process the vegetables after they have cooled down. Put the tray into the pot you will use for stewing later and use an immersion mixer to mix it. This will save you even more work. Make sure the garlic isn’t in its skin, but add all the juices that are still there.
Mix it until it has the thickness you want. Put the mix in a pot if it’s not already there. Then add the chili flakes, salt, and chopped basil. You can add more or less salt based on your taste. Start with two teaspoons.
Step 3
Cook the sauce gently, covered, for five to seven minutes. You may now can it, store it in a jar that won’t allow air in, or eat it straight away with pasta or crusty toast.
How to Use Red Pepper Garlic Sauce ?
Pasta tastes fantastic when this sauce is topped over it! It also fits well with pasta or ravioli. You may base your own pizza on anything new you wish to try. For a more substantial dinner, toss my Healthy Spinach Chicken Meatballs, Vegan Eggplant Meatballs, or Baked Italian Zucchini Balls with spaghetti and red pepper sauce.
How to Store and Freeze?
To store
This recipe keeps perfectly in the refrigerator for up to one week. Once more heat it in the microwave or on the stove. Should you use the microwave, cover it with a paper towel to prevent spills and create a significant mess.
To freeze
Once the sauce cools all the way, transfer it to a jar fit for a two-month freezer storage. To only defrost what you need, I advise you to keep it in little containers.
Let the sauce defrost under refrigerator conditions overnight. Heat it on the burner until it’s warm the next day.
Italian Red Pepper Sauce Recipe
Ingredients
- 10 Tomatoes
- 2 Red Bell Peppers
- 2 Onions
- 2 Garlic
- 1.5 Tbsp Olive Oil
- 1 Tbsp Kosher Salt
- 3/4 Cup Basil
- 1 Tsp Red Chili Flakes
- 1 Tsp Black Pepper
Instructions
- Top a sheet pan with red bell peppers, olive oil, salt, pepper, and chili flakes. Add tomatoes, garlic, and onions. It makes no difference how you cut the food; ultimately it will all be puréed. I kept the garlic's skin on so it wouldn't burn or become too brown and sliced everything down really small.
- Sear at 425 degrees Fahrenheit for 35 to 45 minutes. The bell peppers will burn, the garlic will get extremely soft and delicious, and the onions and tomatoes will get rather little. Ten minutes will fly while the vegetables cool
- Whirl the vegetables in a blender or food processor once they have cooled. Put the tray into the saucepan you will use for stewing later and combine it with an immersion blender for even less work. Add all the still-present liquids, but be sure the garlic isn't in its peel
- Blend until the desired texture is acquired. Put the mix in a pot if it isn't already there and toss the chopped basil, salt, and chili flakes. Start with two tsp of salt and add either more or less based on taste
- Cook the sauce gently for five to seven minutes, covered on low heat. You may now can it, store it in a jar sealed tightly against air, or consume it straight away with pasta or crusty bread
