Roasted Red Pepper Sauce

A pasta sauce that asks almost nothing of you: drop everything in the food processor, blend until smooth, and toss with hot pasta. That’s the whole job.

Roasted red peppers are the backbone, lending a mellow, smoky sweetness and a coral color without any cooking on your part. Fresh basil and Italian parsley keep it green and herbal, while raw garlic adds a sharp, lively bite.

There’s no cream, no butter, no oil slick, just vegetables and herbs, so the sauce stays light and lets the pepper flavor lead. A splash of stock loosens it to a silky, clingy consistency if it runs thick.

One thing worth heeding: if you make it ahead and chill it, let it come back to room temperature before tossing. Cold sauce dulls the flavor and seizes against hot noodles.

It’s a fast weeknight answer that doubles as a dip, a spread, or a sauce for grilled chicken or fish.

Chef Tips

• Bring the sauce to room temperature before tossing if it’s been chilled; cold mutes the flavor.
• Use jarred roasted peppers to keep it five-minute fast, or roast your own for a deeper, smokier taste.
• Thin with stock or a little pasta water a splash at a time until it coats the noodles without pooling.

Variations

• Blend in a handful of almonds or walnuts for a romesco-style sauce with more body.
• Add a pinch of red pepper flakes or smoked paprika for heat and smoke.
• Stir in grated parmesan or a dollop of ricotta for a richer, creamier sauce.