How do I thicken creamy red pepper sauce?

If your pasta sauce is on the thinner side, add an additional tablespoon of flaxseed meal. This will help thicken the sauce without the need for additional ingredients such as cornstarch or arrowroot starch. Alternatively, allow the sauce to simmer on the stovetop until thickened. The longer it cooks, the more excess moisture will cook off.

Why is my roasted red pepper sauce bitter?

A bitter spaghetti sauce can happen a number of ways. First, make sure to use sweet, ripe bell peppers. The better tasting the peppers, the better tasting the sauce. Second, if you heat your sauce for too long, this can cause the herbs and flavors in the sauce to overcook and become bitter. Warm until just heated through, and then remove from heat.

How do I make my sauce taste less acidic?

Pasta sauces made with roasted red peppers should be naturally less acidic than the classic tomato sauce, but a bit of sugar helps balance these flavors. We recommend using about 1/2 a teaspoon, but feel free to adjust to taste. For more ideas, check out this helpful article: How to Make Tomato Sauce Less Acidic .

How do you keep pasta sauce creamy without heavy cream?

The secret to this ultra-rich and creamy pasta sauce is the addition of silken tofu. Its custard-like consistency blends into the tomato and roasted red bell peppers for a silky smooth, creamy sauce that is naturally dairy-free.

Roasted Red Pepper Pasta Sauce

Description

This Roasted Red Pepper Pasta Sauce served over your favorite al dente pasta makes the perfect weeknight meal. It’s made with oven-roasted peppers and tomatoes, then blended until creamy and finished with fresh herbs.

Ingredients

2 lbs. medium tomatoes, stems removed
1 bell pepper
1 large onion, peeled and roughly chopped
1 head of garlic, peeled
1/4 cup extra-virgin olive oil
2 teaspoons Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 block silken tofu
¼ cup hot sauce
3 tablespoons tomato paste
2 tablespoons flaxseed meal
1/3 cup thinly sliced fresh basil leaves, plus more for garnish

Equipment Needed

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Instructions

Preheat the oven to 400°F.⁣ Grab a large casserole dish and set it aside.
In the casserole dish, add the tomatoes, onion, bell pepper, garlic, olive oil, Italian seasoning, salt, sugar, pepper, and red pepper flakes. Mix until well combined.
Place into the oven and roast for about 40 minutes, or until the skins start to lift from the tomatoes.
Once roasted, remove the dish from the oven and allow it to cool for 10-15 minutes.
Transfer everything from the baking dish with all of the juices into the food processor or blender.
Add in silken tofu, hot sauce, tomato paste, and flaxseed meal, and process until smooth.
Add in the basil and pulse until combined but not blended in. If you over-blend the basil, it may turn the sauce into an odd color! Adjust seasonings to taste.
Reheat the sauce if using it immediately or transfer it into an airtight container to store in the refrigerator for about a week or in the freezer for 3-4 months.

Notes

To cut the onions, we halved them, then halved each half and cut the remaining pieces into thirds. Then, we broke them up into smaller pieces (they don’t have to be individual slices).
We used a blender for this, but a food processor works as well.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Pasta, Entree
Method: Oven