Roasted Red Pepper Sauce (Crema di Peperoni)

This creamy Italian roasted red pepper sauce is made from scratch without any cream, no nuts and no tomatoes. A classic naturally dairy free sauce that gets its magic from the quality of the fresh peppers and the smokiness from roasting. You can certainly use jarred peppers here but from scratch is so much better with a heavenly smooth smokiness you just can’t get from a jar. A simple, easy and fabulous sauce to save to your faves and keep on repeat!

Course Pasta, Sauce

Cuisine Italian

Keyword crema di peperoni, roasted red pepper sauce

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 472kcal

Author Florentina

Ingredients

4 red bell peppers (or a mixture or yellow, orange & red)
1/4 red onion sautéed (or 2 shallots)
2 garlic cloves sautéed
1/4 cup extra virgin olive oil
1.5 Tbsp red wine vinegar + more to taste
1/2 tsp sea salt
1 pinch red pepper flakes
basil onion chives and chili flakes for garnish.
3/4 lb pasta (I like wide noodles like pappardelle or tagliatelle or short pasta like lumache, Pricci or gnocchi)

Instructions

Roast the peppers. This can be done under the broiler, open flame or a hot cast iron plate/ skillet. Using the preferred method above roast the peppers for a few minutes on each side until charred and the skins are black. The more smoke you create the better the flavor will be.
4 red bell peppers
Once your peppers have been charred on all sides carefully transfer them to a bowl and cover tightly with plastic wrap or aluminum foil until cool enough to handle.
Once cool enough to handle peel the peppers and discard the peels and core with the seeds. Transfer cleaned peppers to a powerful blender or food processor.
Meanwhile preheat a small skillet over medium heat and sauté the onion or shallots in a light drizzle of olive oil until softened. Add in the garlic and chili flakes and sauté until you can smell the garlic taking care not to burn it. Remove from heat and transfer to the blender with the peppers.
1/4 red onion, 2 garlic cloves, 1 pinch red pepper flakes
Add the olive oil, vinegar and salt and process until silky smooth. Taste and adjust seasonings with more salt, vinegar and chili flakes to taste.
1/4 cup extra virgin olive oil, 1.5 Tbsp red wine vinegar, 1/2 tsp sea salt
Meanwhile cook the pasta according to package directions until al dente. Toss with the pepper sauce until coated well and serve garnished with fresh basil, chopped onion chives and red chili flakes.
3/4 lb pasta, basil

Notes

Roasting the peppers. This can be done under the broiler, open flame or a hot cast iron plate/ skillet. Using the preferred method above roast the peppers for a few minutes on each side until charred and the skins are black. The more smoke you create the better the flavor will be.
Can I use jarred peppers? - You can certainly use jarred peppers here but I would not unless it's last minute and all I got. From scratch is so much better, you'll end up with a heavenly smooth smokiness you simply can’t get from a jar. You'll still make a delicious sauce in a pinch but If you plan the time to charr your peppers you'll make a magic sauce.
Almond Variation - To add more creaminess to your sauce you may add in about 1/3 cup of sliced almonds and blend until super smooth.

Nutrition