August 25, 2009

Roasted Red Pepper Sauce in Photos

Posted in Pasta: stovetop tagged , , at 8:53 pm by jenniec00ks

This recipe requires a few simple ingredients but yields a sweet sauce full of depth and flavor.  It’s roots are based from Rachael Ray’s Gemelli with Roasted Red Pepper Sauce.  However, it does require a food processor in order to get the full incorporation of the bell peppers.  If you don’t have one, chop the bell peppers as finely as you can and try this recipe out anyway.

This serves 2-3 people, and for those who must have their meat – try pairing it with the spicy shrimp recipe to come!

Ingredients:
2 fresh red peppers (see below for details/jar substitutions)
1/2 lb. of any kind of pasta you like, Rachael Ray uses spirals, I anything lying around
1 tbsp olive oil
2 cloves garlic
2 shallots
14.5 oz. crushed tomatoes
1/2 cup white wine or chicken/vegetable broth

PS, click any picture for a larger view!

roastedredpepper 005I’m starting with 2 fresh red bell peppers that have been blistered under a broiler, peeled, and sliced which you can replicate for special occasions.  The whole process only takes maybe 10 minutes plus cooling time.  On the weeknights that you’re pressed for time, go ahead and start with some roasted red bell peppers in a jar.  I believe they’re usually packed in water with some preservatives, so you might want to give them a rinse before you start.  And if you’re using the jarred kind, I’d estimate about a cup sliced and 1/2 cup after it’s been pureed (8 oz? if anyone tries this, please report back!)

roastedredpepper 007roastedredpepper 008

We’re starting off high powered with the food processor to finely chop these bell peppers.  Use the pulse option – the roasted peppers will have a lot of water in them and we don’t want to make soup.  No more than 5 pulses should do the trick.

If you only have a blender (which is a staple in many college kitchens for frozen drinks, e.g. smoothies of course), you can add some chicken (or vegetable) broth or white wine to help it blend (no more than a 1/2 cup, less if possible, you can always add in but you can’t take liquid out.)  If you don’t have either a blender or a food processor, guess you’ll be working on your knife skills!

roastedredpepper 009roastedredpepper 010Speaking of knife skills, chop up a couple shallots and a couple cloves of garlic (more or less to your taste, I went a bit heavy on the shallots).  And before you tell me I can’t count, there were 2 smaller shallots inside each of the paper casing.  Heat up a tablespoon of oil on medium heat in a skillet/saucepan.  The skillet I used was clearly a bit large for this application.  Oops.

Anyway, after everything is chopped, toss it in the pre-heated pan and saute for ~2-3 minutes.  Then add the roasted red peppers and give it a stir.  If you had to add the liquid earlier (wine/veg broth/chkn broth) then let this simmer for ~4-5 minutes to concentrate the flavor.  If not, then saute the red pepper mixture (bottom right) for 2-3 minutes.  Right about now it should be smelling fantabulous in your kitchen.

roastedredpepper 011roastedredpepper 012

If you still haven’t added the liquid of your choice (wine/veg broth/chkn broth) it’s time do it now and let the liquid reduce for 2-3 minutes.

roastedredpepper 013We’re definitely going for flavor than to let the wine/broth water down the sauce.  The crushed tomatoes will provide plenty of liquid to create the sauce.  Speaking of which, time for the tomatoes to come to the party.

roastedredpepper 015

Et voila! Dress up any pasta with this fantastic sauce!

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