Roasted Red Pepper & Tomato Sauce over Linguine
photo by Rita1652
- Ready In:
- 1hr 15mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
-
Sauce ingredients
- 14.79 ml extra virgin olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 stalk celery, finely minced
- 453.59 g fresh mushrooms, sliced
- 1587.57 g crushed tomatoes
- 396.89 g prepared roasted red peppers, rinsed and pureed
- 1.23 ml black pepper
- 0.61 ml crushed red pepper flakes (optional)
- 7.39 ml garlic powder
- 3.69 ml dried oregano
- 3.69 ml dried parsley
- 3.69 ml dried marjoram
- 3.69 ml dried basil
- 1.23 ml salt
- 118.29 ml port wine (optional)
-
Pasta
- 1.23 ml salt
- 453.59 g dried linguine
-
Garnish
- 59.14 ml grated parmesan cheese, for garnish
- 2 sprig fresh parsley, chopped
- 4 fresh basil leaves, chopped
directions
- Heat oil in a heavy bottom pan.
- Add the onion, garlic, celery, and mushrooms. Saute till onions are translucent.
- Add rest of sauce ingredients. Simmer gently for 30-60 minutes.
- Cover and keep warm.
- Bring a large pot of water to a boil. Add 1/4 teaspoon salt. Add the pasta and cook until al dente. Drain the pasta in a colander.
- If serving immediately, it is not necessary to rinse the pasta. Transfer the pasta to warmed plates. Top with the Roasted Red Pepper Sauce, garnish with the fresh herbs & grated cheese, and serve immediately.
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Reviews
-
This sauce is amazing! I use roasted peppers from a jar, increased the red pepper flakes and all the herbs, the sauce was red and rich and oh so good, I simmered mine for a couple of hours over very low heat, and served this over spaghetti, what a fabulous sauce! thanks Rita, we loved this!...Kitten:)
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey