Roasted Red Pepper and Bacon Sauce
By America's Test KitchenPublished on August 2, 2011
Yield
Serves 4 to 6 (Makes enough to sauce 1 lb of pasta)
Ingredients
1 ½ cups jarred roasted red peppers, drained1 (14.5-ounce) can diced tomatoes 1 teaspoon dried oregano ¼ teaspoon cayenne pepper 2 tablespoons red wine 2 tablespoons olive oil 6 slices bacon, chopped½ medium onion, chopped fine2 cloves garlic, minced1 cup heavy cream
Instructions
- Puree red peppers, tomatoes, oregano, cayenne, wine, and oil in food processor or blender until smooth.
- Cook bacon in large skillet over medium heat until crisp, about 7 minutes. Using slotted spoon, transfer bacon to plate lined with paper towels. Pour off all but 2 teaspoons fat from pan and return to medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add red pepper mixture to skillet and bring to simmer. Reduce heat, cover, and simmer until flavors meld, 10 to 15 minutes. Remove from heat and stir in cream and half the bacon. Season with salt and pepper.
- Toss sauce with cooked pasta and serve, sprinkling bowls with remaining bacon.
Yield
Serves 4 to 6 (Makes enough to sauce 1 lb of pasta)Ingredients
1 ½ cups jarred roasted red peppers, drained
1 (14.5-ounce) can diced tomatoes
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
2 tablespoons red wine
2 tablespoons olive oil
6 slices bacon, chopped
½ medium onion, chopped fine
2 cloves garlic, minced
1 cup heavy cream
Ingredients
1 ½ cups jarred roasted red peppers, drained
1 (14.5-ounce) can diced tomatoes
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
2 tablespoons red wine
2 tablespoons olive oil
6 slices bacon, chopped
½ medium onion, chopped fine
2 cloves garlic, minced
1 cup heavy cream
Ingredients
1 ½ cups jarred roasted red peppers, drained
1 (14.5-ounce) can diced tomatoes
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
2 tablespoons red wine
2 tablespoons olive oil
6 slices bacon, chopped
½ medium onion, chopped fine
2 cloves garlic, minced
1 cup heavy cream
Why This Recipe Works
Roasted peppers are the heart of this Roasted Red Pepper and Bacon Sauce, and jarred peppers made quick work of preparation. They tasted nearly as good as fresh-roasted peppers, as long as we rinsed them well to remove any traces of the brine in which they come packed. Cooking the sauce’s aromatics—onion and garlic—in rendered fat from the bacon intensified the smokiness of the sauce.
Instructions
- Puree red peppers, tomatoes, oregano, cayenne, wine, and oil in food processor or blender until smooth.
- Cook bacon in large skillet over medium heat until crisp, about 7 minutes. Using slotted spoon, transfer bacon to plate lined with paper towels. Pour off all but 2 teaspoons fat from pan and return to medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add red pepper mixture to skillet and bring to simmer. Reduce heat, cover, and simmer until flavors meld, 10 to 15 minutes. Remove from heat and stir in cream and half the bacon. Season with salt and pepper.
- Toss sauce with cooked pasta and serve, sprinkling bowls with remaining bacon.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments