Roasted Red Pepper Sauce

Pasta isn’t just for tomato sauce. Red peppers make a delicious sauce that goes well with pasta and much more. Roasting the peppers gives this sauce a depth of flavor. Pair it with vegetable dishes, fish or chicken. For more options, try it with smoked paprika instead of sweet. Makes about 3 cups.


1 tablespoon olive oil
1 tablespoon finely chopped garlic
1 tablespoon paprika
1 pound red peppers, roasted, stemmed, seeded and peeled
1-2 cups chicken stock, no salt added
1/2 teaspoon kosher salt

  1. Heat the oil in a small saucepan over medium heat.  Add the garlic and cook, stirring frequently to prevent the garlic from burning, for a minute or two until fragrant.  Add the paprika and cook for 1 minute more.
  2. Add the roasted red peppers, 1 cup of the stock and salt and simmer for 20 minutes until the peppers are soft.
  3. Puree the mixture in a blender or food processor.  Add more chicken stock as needed to reach the desired consistency.

To roast peppers: Place the peppers over or under an open flame (either a gas burner or broiler or outside grill) and cook until the skins are evenly blistered all over.  Put the peppers in a bowl and cover with plastic wrap (this will help the skin to lift off the flesh).  When cool enough to handle, remove the charred skin with your fingers.  Rinse your fingers, but do not rinse the peppers. Cut the peppers into wide strips and discard the seeds and stem.

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