This little gem of a recipe is left over from my red wine recipe series last year. I made too many and contemplated posting an extra one, but ended up saving this red wine red pepper pasta recipe for May instead.
Suggested Post: Is Red Wine Good For You?
This pasta sauce recipe isn’t your typical quick midweek dinner recipe. Unfortunately, it takes about an hour to make this sauce, but I promise it’s worth it.
It starts by roasting the peppers and garlic, to get the stronger slow roasted garlic and sweetness of the peppers, combined with the richness of the wine and the slow reduction of the sauce. I said an hour, but if you have longer, give it as long as you’ve got to let those flavours develop.
Nutritional Information
Each serving of this recipe contains 6.6g of fibre and 4g of protein, the full recommended daily amount of vitamin C, 90% of the RDA of vitamin A and 85% of your daily B1. It also includes 25% of the RDA of vitamin K, a third of your daily B6 and an eighth of the recommended daily amount of folate, and vitamins B2 and B3.
Substitutions
There aren’t many substitutions to be made to this dish other than adjustments to the existing ingredients list to suit your palette. If you don’t drink but like the sound of the slow roasted peppers and garlic/ want to make this dish alcohol free, you can substitute the red wine for vegetable stock. But I’d opt for something like the Kallo tomato & herb stock cubes or umami stock cubes rather than plain vegetable stock to try and replace some of the depth you’re losing with the wine.
How to store and does it keep?
Store in an airtight container and keep refrigerated. It should keep for 4-5 days. This recipe can be frozen, but defrost before reheating/ serving if you opt to freeze it.
Red Wine Pasta Sauce Recipe
Rich red wine pasta sauce with sweet slow roasted peppers and garlic.
This recipe is gluten free, dairy free, soy free, nut free and vegan.
Red Wine Pasta Sauce
Ingredients
- 1 red onion diced
- 5 cloves garlic
- 2 red peppers
- 1 TSP olive oil
- 1 can tinned tomatoes
- 180 ml red wine
- 1 tbsp tomato puree optional
- 1 TSP dried oregano
- 1 TSP dried basil
- ½ TSP cayenne pepper
- Pinch of chilli flakes to serve
Instructions
-
Preheat oven to 220c. Slice the peppers in half and place on a baking tray, open side down and drizzle with a dash of olive oil. Place the whole cloves of garlic on the baking tray and roast the peppers and garlic for approximately 25 minutes until the peppers have started to blacken.
-
While the peppers and garlic are cooking, place a medium non-stick saucepan on low heat, add the diced onion and sauté for about five minutes, stirring regularly, add the dried herbs and spices and cook for a further five minutes.
-
Add the chopped tomatoes and red wine, increase the head to medium and bring to the boil, then reduce the heat to low again and leave the sauce on a low simmer.
-
When the peppers and garlic are done, place the peppers in a food bag for 5-10 minutes, then peel the outer layer off. The flesh of the pepper will likely fall apart as you’re doing this. If it doesn’t, slice it before adding the flesh to the saucepan. Remove the roasted garlic from the peel while the peppers are steaming and add that to the pan, stirring thoroughly to combine.
-
Once all of the ingredients are in the pan, leave on a low simmer for a further 20 minutes or so, stirring regularly. During which time, the pepper will fall apart further and start to blend with the sauce as you’re stirring.
-
When the sauce has thickened, your sauce is ready to serve over a pasta of your choice.
Leave a Reply