Roasted Red Pepper Arrabiata Sauce

Ok...

Before you disown me for forcing you to make yet another pasta sauce on a blistering hot day, hear me out.

I did not want to make this sauce. 

I did it out of greed.

My tomato-loving Hubbs bet me that he would not like this sauce.  He bet $20. 

He bet wrong.

Enough red bell pepper and spice to make your eyes tear a bit, this sauce is a twist on classic Italian Arrabiata sauce, which I've come to learn is really not much more than marinara with an overdose of red pepper flakes.

So, I went a little berzerk and made the whole sauce from roasted red peppers.  There's a sweet heat that makes you think Arrabbiata. but it's definitely unlike any you've had before. 

Now, go make this.

Then come back and suggest to me the absolutely most obnoxious way I can blow this twenty bucks.




Roasted Red Pepper Arrabiata Sauce

1/2 white onion, finely diced
3 cloves garlic
2 tbsp olive oil
3 red bell peppers
1/2 cup red wine
1/2 cup heavy cream
1 tbsp tomato paste
1 tsp dried parsley
1/2 tsp dried basil
1/4 tsp red pepper flakes
Salt & Pepper to taste


Preheat oven 425F.

Roast red bell peppers in the oven until the skin is wrinkled and black.  Let cool, then dice into small pieces.

In a large skillet, saute onions and garlic in olive oil.  Add the wine and tomato paste and bring the mixture to a boil on medium-high.

Reduce heat and simmer for 5-10 minutes to let the sauce thicken some.  Add the cream, herbs and seasoning.  Simmer for another 5 minutes.  Remove from heat.

Combine sauce and red peppers in a food processor and puree until the mixture is smooth or slightly chunky.

Pour over pasta.




Listening to:  Adam Sandler - Sloppy Joes