You are here

Roasted Red Pepper Sauce

Ingredients
  Sweet red bell peppers 4 Large
  Olive oil 1 Tablespoon
  Yellow onions 2 , thinly sliced
  Fennel bulbs 2 , thinly sliced
  Garlic 4 Clove (20 gm), mashed
  Olive oil 2 Tablespoon
  Cayenne pepper 1 Pinch
  Salt To Taste
  Ravioli/Other pasta 1 Pound, cooked (450 Grams)
Directions

Preheat oven to 375°F (190°C).
Cut peppers in half, remove seeds and stems, rub with olive oil, and bake skin-side up in the oven for 20 minutes.
Remove and cool.
In a large skillet over medium-high heat, saute onions, fennel, and garlic until soft, about 5 minutes.
Lower heat to simmer, cover, and cook another 15 minutes or until very soft.
Add cayenne pepper, and salt to taste.
Remove from heat and cool.
Add roasted peppers and blend in a food processor until smooth.
Serve over hot cooked pasta.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Blending
Dish: 
Sauce
Ingredient: 
Pepper
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

Rate It

Your rating: None
4.283335
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1735 Calories from Fat 721

% Daily Value*

Total Fat 81 g124.1%

Saturated Fat 27.4 g136.9%

Trans Fat 0 g

Cholesterol 150 mg50%

Sodium 2521.8 mg105.1%

Total Carbohydrates 202 g67.4%

Dietary Fiber 35.4 g141.5%

Sugars 30.5 g

Protein 58 g116.8%

Vitamin A 358.7% Vitamin C 1181%

Calcium 90.3% Iron 68%

*Based on a 2000 Calorie diet

0 Comments

Roasted Red Pepper Sauce Recipe