Ingredients for Roasted Red Pepper And Bacon Sauce
- Roasted Red Peppers
- Diced Tomatoes
- Dried Oregano
- Cayenne Pepper
- Red Wine
- Olive Oil
- 6 ounces bacon
- 1/2 medium yellow onion, chopped
- Garlic Cloves
- Heavy Cream
- Salt And Pepper
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How to Make Roasted Red Pepper And Bacon Sauce
- Preheat oven to 400°F (200°C). Roast 2 large red bell peppers until charred, about 30 minutes. Peel and remove seeds.
- While peppers roast, combine 1 (28 ounce) can crushed tomatoes, 1 teaspoon dried oregano, 1/4 teaspoon cayenne pepper (or more, to taste), 1/4 cup dry red wine, and 2 tablespoons olive oil in a food processor or blender. Puree until smooth.
- Cook 6 ounces bacon in a large skillet over medium heat until crisp, about 7-10 minutes. Remove bacon with a slotted spoon and set aside on paper towels.
- Reserve 2 tablespoons bacon fat in the skillet. Discard the rest.
- Add 1/2 medium yellow onion, chopped, to the skillet and cook until softened, about 3 minutes.
- Add 2 cloves garlic, minced, and cook until fragrant, about 1 minute.
- Add the pureed red pepper mixture to the skillet and bring to a simmer.
- Reduce heat, cover, and simmer for 10-15 minutes, allowing the flavors to meld.
- Remove from heat and stir in 1/2 cup heavy cream and half of the cooked bacon, crumbled.
- Season generously with salt and freshly ground black pepper to taste.
- Toss the sauce with 1 pound cooked pasta and serve, garnishing with the remaining crumbled bacon.
Nutrition Information (Approximate per serving)
Sodium
208 g
Sugar
72g
Fat
395g
Carbs
16g
