Use this rich and savory sauce on pasta, pizza, sandwiches, your favorite proteins, and more.
I am a sauce girly. Someone who is in love with all things sauce. Sweet or savory, a great sauce will enhance or improve whatever it is drizzled on. And when it comes to this roasted red pepper sauce, the best word to describe what it does to so many foods is transformative.
Also referred to as crema di peperoni, this rich and savory sauce highlights the delicious flavor of sweet, smoky roasted red bell peppers. Although the process of roasting peppers dates back to ancient times, the sauce is actually a somewhat more modern creation, at least in terms of the invention of the blender in the first half of the 20th century. This classic Italian sauce is so flavorful and velvety, thanks to the addition of garlic, dried basil, and heavy cream; it’s also extremely versatile—you’re going to be delighted to discover all the ways you’ll want to use it. And the color? Bellissimo!
Roasted red pepper sauce is also very easy to make. Once you’ve puréed the jarred red peppers and a bit of their liquid in the blender, you’ll cook the minced garlic for a couple of minutes in some olive oil, and then add the peppers to the pan, along with the basil, salt and pepper, and heavy cream. The sauce then simmers a bit, allowing all the flavors to deepen and meld deliciously.
Why use jarred roasted red peppers to make this sauce?
One of the reasons we love using jarred roasted red peppers is that most brands typically flame- or fire-roast the fresh peppers, which gives them a wonderfully smoky flavor while retaining their gorgeous, vibrant color. Another reason is convenience: jarred roasted red peppers are skinless and seedless, making them ready to be puréed and turned into sauce. You can always roast your own peppers in the oven, but they won’t have the exact same flavor as the jarred ones. Plus, it’s so much more work!
How do I store leftovers?
Cooled roasted red pepper sauce can be stored in an airtight container in the refrigerator for up to 5 days. You can reheat it gently on the stovetop or serve it cold (it might require a little stir if separation has occurred during storage). You can also freeze this sauce in the airtight container for up to 2 months (thaw overnight in the fridge and stir before reheating).
Serving suggestions
Roasted red pepper sauce is terrific on pasta, especially this Homemade Pasta, but it is also really wonderful on so many other things. Use this recipe for How To Make Pizza Crust, then top the crust with roasted red pepper sauce and Marinated Mozzarella for a delicious pizza. Or toss Homemade Meatballs in this sauce and serve with a side of Perfect Roasted Eggplant. Or use roasted red pepper sauce as a dip for Air-Fryer Sweet Potato Fries or Carrot Fries, or slather it on Grilled Corn On The Cob. And don’t miss out on the true deliciousness of dipping hunks of Focaccia or Garlic Breadsticks into roasted red pepper sauce.
Roasted Red Pepper Sauce
Ingredients
- 1 jar roasted red peppers (16 ounces), drained
- Water optional, 1 tablespoon at a time for desired consistency
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 3/4 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup heavy cream
Instructions
- Place the drained roasted red peppers in a blender with 1-2 tablespoons of liquid from the jar. Blend until smooth. Add water one tablespoon at a time if the sauce is too thick.
- Heat olive oil in a skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until soft and fragrant, but do not let it brown.
- Pour the blended red peppers into the skillet with the garlic. Stir in the dried basil, salt, black pepper, and heavy cream. Bring the mixture to a low simmer and let it cook for 5-8 minutes while stirring occasionally.
- Taste the sauce and adjust seasonings if needed. Serve warm with pasta, grilled chicken, or as a dip with crusty bread.
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