Roasted Red Pepper Sauce Recipe

Summary

Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexAverageCuisine
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Sweet red bell peppers4 Large
 Olive oil1 Tablespoon
 Yellow onions2 , thinly sliced
 Fennel bulbs2 , thinly sliced
 Garlic4 Clove (20 gm), mashed
 Olive oil2 Tablespoon
 Cayenne pepper1 Pinch
 Salt To Taste
 Ravioli/Other pasta1 Pound, cooked (450 Grams)

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 mg

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

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.
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