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Roasted red pepper pasta sauce

  • Prep Time
    10 minutes
  • Cook Time
    35 minutes
  • Serving

This is a pasta sauce, a pizza sauce, a soup – very versatile, quick and easy to make and freezes well.

One of my favourite ways to have it is to fry up chopped chorizo while the sauce is bubbling, cook pasta to packet instructions and then ladle the sauce generously over the pasta and add the chorizo. It also works great with roasted chicken as the meat or if you’re vegetarian, it’s absolutely delicious as is. Swap out the chicken stock for veg and you can work away as normal. No matter what way you have it, serve with a side of garlic bread! As a sauce, it should easily make six servings but as a soup, maybe four.

This is also a great way to get extra veg into kids’ dinners (they’ll have no idea once the sauce is on the pasta) and it freezes really well in individual portions for days when you don’t have much time to cook.




    Step 1

    Cut up the red peppers into small chunks and place in a roasting tray. Drizzle with olive oil and a dash of salt and pepper, toss to coat with the oil and place in a pre-heated oven at 180 degrees for about 10-12 mins (you want to see a bit of charring)

    Step 2

    In the meantime, chop an onion and cook it in your saucepan with the garlic in a bit of olive oil over a medium heat until the flavours are released

    Step 3

    Add in the chopped celery and cook off for about two minutes then add in the carrots, chopped nice and small and toss everything around

    Step 4

    Now, add in your chicken stock and bring to the boil. Let this simmer a while until the carrots have softened

    Step 5

    Add in the passata and at this stage you can add in the roasted peppers. Leave the skin on and don’t worry about the oil they’ve roasted in - let that go in with them

    Step 6

    Let everything cook for about five minutes and at this stage you can add in the basil - be as generous as you want here, I like a large handful of the leaves

    Step 7

    Blitz everything with a hand blender and it’s good to go straight away as a soup or to be ladled over pasta or even on a pizza base.

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