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This is good until I added the wine. I would have left the wine out… and will next time.
This is really really good. I had it over sauce after eating with pasta and I just ate the sauce by the spoonful on its own. I even think I might just add some cream at the end and make a soup of it. It’s exceptional! And I’m pretty picky and discriminating about food.
I love this sauce! I made it twice. The first time I followed the recipe exactly. The second time, I used chicken stock instead of wine, and curry paste instead of tomato paste. I liked it best with my revisions. It’s a truly luxurious sauce, with a beautiful color and lots of flavor!
Loved this recipe! My bf hates tomato based sauces so this was perfect. Only changes I made were subbing shallots for onions, basil for sage, marinara for tomato paste. Added mozzarella at the end as well. Very nice suggestion of adding splash of red wine vinegar as I broiled my own bell peppers @495.
I have made it and we loved it!
Could I put the peppers in the blender before I cook them up?
Hi Jan, I haven’t tried it that way but sure, why not? As long as you are starting with marinated red peppers, they are already cooked. You do want to soak them in water first though, to get rid of some of the acidity.
I’m going to be trying this after finally finding your recipe again. I have one of the tall jars so will halve the recipe. I also have a jar of fire grilled mixed vegetables – eggplant, red paper, zucchini then oil, vinegar, salt & “spices” – it’s the squat size 10oz., and the red pepper is 15.5 oz. I’ll drain and rinse both of them, anything else you think I should do?
What do you think of using this sauce over freshly made cheese ravioli ?
Hi Sheila, sounds great!
I bought a large quantity of red peppers and am planning on making a very large batch of sauce. I am wondering how this sauce does with freezing and how you would freeze it. Thanks, Terry
Sorry, I’ve never frozen it. I’d just put it in a canning jar or plastic container and freeze, though. If you do freeze it, let us know how it tastes once you cook it again. ~Hank
This was such a fantastic recipe, and I can’t wait to make it again! I didn’t have anchovy paste this time around, but I fully intend on using it next time I make this (which will surely be soon).
This sounds awesome! I am wondering how do you think this would work with sweet Italian sausage added to the sauce and put in a lasagne?
I bet it would work fine. Let us know how it goes! ~Hank
So I made this sauce ( I think I tweaked it by adding balsamic vinegar and I know I left out the anchovies as I did not have any on hand). We did eat it with pasta and that was very good with a little parmesan cheese to round out the flavors, but I also added a few dollops of it before I folded and flipped my omelette the other day and that was just divine. I am finising the last of the sauce with spaghetti squash, yummy yummy!
Thank you for posting it, it is a nice change from tomato sauce :)
I made this last night. It was the only recipe I could find online without cream. It was really good! Finally found a use for the jar of Trader Joe’s roasted red pepper that’s been sitting on my shelf for months.
I ABSOLUTELY loved this recipe! I decided to make this at home in Berkeley after I got back from a long business trip, and it helped me feel at ease again. Perfect recipe for therapeutic cooking.
One heck of a sauce! Even better than the tomato sauce. Everybody in my house devoured it, including my 4 yo daughter (didn’t even mind the spicy edginess). Thanks for made me cooking like a pro!
I don’t have a standard blender, would an immersion blender work too?
Not as well, but it will do. ~Hank
I plan to make this ahead this weekend and serve it during the following week sometime. Do you think just putting the pasta sause in the fridge is sufficient for max 3 days or so? Also I will use the jarred roasted red peppers…any idea how many jars would make four cups. I guess the big jars…Thanks! Elise Lafosse
It will definitely keep for up to a week, so you’re OK there. If I remember right, I used 2 of the larger jars. ~Hank
been wanting to make this since the post went up! we added more garlic, some pepper flakes and the sugar. we also added some lemon juice for a bit of tangy-ness.
anyway – it was fun to change things up with this sauce and will make it again! thanks hank!
Didn’t have enough peppers, so used some crushed tomatoes to make up the difference – it was delicious!
I made this recipe last night. Wow it was a burst of flavor in my mouth. Skipped the anchovies, used piquillo peppers and upped the cayenne pepper a lot! Super spicy and tasty. Everyone was happy… well except the kids. Def not a kid-friendly dish. =) I think the kids dug in thinking it was spaghetti sauce and were surprised it wasn’t.
what substitute would you suggest for the anchovies, for a vegetarian? i totally see myself making it just skipping the anchovies, but i’m curious if there’s something specific you might suggest for flavor…
Yes. Use a teaspoon of dark miso paste. The anchovies are there for umami, and you’ll get a close approximation of that with a dark miso. ~Hank