Introducing our new staple feel good meal, Roasted Red Pepper Pasta. This cozy, comforting pasta is very simple to make and will ensure your house smells like heaven for a few hours. This recipe only costs $20.00 and will easily feed a family of four, take it from someone who is currently eating for 2! Check out the recipe below and let us know your thoughts in the comments.
Inspiration
We love a good tomato sauce, saucy Sunday is something we strive for each week. Most of the time we don’t go too crazy, just the basics, tomatoes, basil. garlic, onions, and salt. Maybe we toss in some red pepper flakes or ricotta depending on what we are feeling. However, roasted red pepper sauce just sounded like something I had to have. Blame it on the pregnancy, there are worse things I could have craved! There is honestly not much of a difference in the ingredients, swap the tomatoes for red peppers, nix the basil, add some spices and there ya go! When I mentioned this idea to Phillip, I could see the drool starting to form. He definitely was not upset when I wanted to taste test this recipe a few times!
Tools Needed
You will need a small roasting or sheet pan for your onion, garlic, and peppers. After that you will need a sauce pot and blender or immersion blender to get your sauce smooth and creamy.
Step by Step
Begin making this Roasted Red Pepper Pasta by preheating your oven to 450 degrees. Slice your yellow onion in half as well as your red peppers length-wise. Remove the seeds, stem, and veins from the red peppers and place in a baking dish or sheet pan with the onion and garlic. Sprinkle with salt, pepper, and oil to evenly coat. Bake in the oven for 45-50 minutes uncovered. Take the veggies out of the oven, they should be a little charred and the skin on the peppers should bubble a little. Cover with foil and let sit for about 10 minutes to steam. Remove the foil, let cool a little and remove the skin from the red peppers. It should easily come off at this point.
Remove the sausage from the casing and cook in over medium heat in a sauce pan or dutch oven. Once the sausage is fully cooked, remove from the pan and set aside. Depending on the sausage you use you might need to drain some of the grease. If you are using an immersion blender you only want 1-2 tablespoons left in the pan before adding the red peppers, onion, garlic, broth, ricotta, and seasonings. Cook for about 5-7 minutes or until everything has come to temp. Take off heat and blend well using the immersion blender. If you are using a blender instead just add the red peppers, onion, garlic, broth, ricotta, and seasonings to the blender and blend until smooth before transferring to the pan. Bring the sauce to a simmer and add back in your cooked sausage.
Now that your sauce is ready, just cook your favorite pasta and add into the sauce. We prefer rotini noodles for this as it really holds the sauce well. Cook the pasta in the sauce for the last 2 minutes and serve with plenty of parmesan on top!
Budget Breakdown
Below is the breakdown of our spending at our local Safeway for this Roasted Red Pepper Pasta recipe, the total came to $20.00. While you may not be using the entire item like the ricotta or vegetable broth, we priced for the entire item as if you did not have the ingredient at home to use. Items not priced are olive oil, salt, pepper, and paprika as we had them all at home.
Roasted Red Pepper Pasta
- $6.00 Red Peppers (for all 3)
- $1.50 Yellow Onion
- $0.50 Garlic
- $4.00 Hot Italian Sausage
- $4.00 Ricotta
- $2.00 Vegetable Broth
- $2.00 Pasta
Roasted Red Pepper Sauce
Ingredients
- 3 red peppers
- 1 yellow onion
- 6 cloves garlic
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 lb hot italian sausage
- 1 tsp salt
- ½ tsp pepper
- ½ tsp paprika
- 1 cup vegetable broth
- ⅓ cup ricotta
- 1 box pasta
Instructions
- Begin making this Roasted Red Pepper Pasta by preheating your oven to 450 degrees.
- Slice your yellow onion in half as well as your red peppers length-wise. Remove the seeds, stem, and veins from the red peppers and place in a baking dish or sheet pan with the onion and garlic. Sprinkle with salt, pepper, and oil to evenly coat. Bake in the oven for 45-50 minutes uncovered.
- Take the veggies out of the oven, they should be a little charred and the skin on the peppers should bubble a little. Cover with foil and let sit for about 10 minutes to steam. Remove the foil, let cool a little and remove the skin from the red peppers. It should easily come off at this point.
- Remove the sausage from the casing and cook in over medium heat in a sauce pan or dutch oven. Once the sausage is fully cooked, remove from the pan and set aside. Depending on the sausage you use you might need to drain some of the grease.
- If you are using an immersion blender you only want 1-2 tablespoons of grease left in the pan before adding the red peppers, onion, garlic, broth, ricotta, and seasonings. Cook for about 5-7 minutes or until everything has come to temp. Take off heat and blend well using the immersion blender.
- If you are using a blender instead just add the red peppers, onion, garlic, broth, ricotta, and seasonings to the blender and blend until smooth before transferring to the pan.
- Bring the sauce to a simmer and add back in your cooked sausage.
- Now that your sauce is ready, just cook your favorite pasta and add into the sauce. We prefer rotini noodles for this as it really holds the sauce well. Cook the pasta in the sauce for the last 2 minutes and serve with plenty of parmesan on top!
