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Spaghetti with Roasted Red Pepper Sauce Recipe
Spaghetti with Roasted Red Pepper Sauce Recipe photo by Taste of Home

Spaghetti with Roasted Red Pepper Sauce Recipe

Publisher Photo
This pasta recipe, sparked by jarred red peppers, is an excellent company dish. Guests won't believe how easy it is until they try making it—which they will! —Diane Lombardo, New Castle, Pennsylvania
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings

Ingredients

  • 12 ounces uncooked spaghetti
  • 1 jar (12 ounces) roasted sweet red peppers, drained
  • 2 large tomatoes, seeded and chopped
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, peeled and halved
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup olive oil
  • 5 tablespoons grated Parmesan cheese

Nutritional Facts

1/2 cup sauce with 1 cup spaghetti and 1 tablespoon cheese equals 504 calories, 24 g fat (4 g saturated fat), 4 mg cholesterol, 588 mg sodium, 57 g carbohydrate, 3 g fiber, 11 g protein.

Directions

  1. Cook spaghetti according to package directions. Meanwhile, in a food processor, combine the peppers, tomatoes, vinegar, garlic, salt and pepper. Cover and process until blended. While processing, gradually add oil in a steady stream.
  2. Transfer to a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain spaghetti; serve with sauce. Sprinkle with cheese. Yield: 5 servings.
Originally published as Spaghetti with Roasted Red Pepper Sauce in Country Woman December/January 2010, p37

Nutritional Facts

1/2 cup sauce with 1 cup spaghetti and 1 tablespoon cheese equals 504 calories, 24 g fat (4 g saturated fat), 4 mg cholesterol, 588 mg sodium, 57 g carbohydrate, 3 g fiber, 11 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Spaghetti with Roasted Red Pepper Sauce

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MY REVIEW
Reviewed Oct. 28, 2013

"my family enjoyed this recipe! will add it to the list to make again!"

MY REVIEW
Reviewed May. 3, 2013

"This was good, but the 1 tbsp. of vinegar was sort of overpowering, so I added some sugar to cut the tartness. I also wanted to reduce the fat so I only added a small amount of oil, which of course probably made it too tart with the tbsp. of vinegar. I will make again but cut the vinegar. It actually tasted great the next day. I also added some red pepper flakes. I also rated this at 4 stars but it would not take it."

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