Wes’s Roasted Red Pepper Pasta Sauce timer_sized.ai wineGlass.ai

A delicious red sauce to use on your favorite pasta

x3 x6 x9
1 lb. Italian sausage 3 lbs 6 lbs 9 lbs
1–28 oz. can whole tomatoes, undrained 3 6 9
4 large red bell peppers, seeded and cut into chunks 12 24 36
1 T. fresh rosemary, coarsely chopped 3T ¼c + 2T ½c + 1T
1 T. fresh sage, coarsely chopped 3T ¼c + 2T ½c + 1T
¼ cup olive oil ¾c 1½c 2¼c
¼ cup balsamic vinegar ¾c 1½c 2¼c
4 oz. tomato paste 12oz 24oz 36oz
½ cup fresh parmesan cheese, grated 1½c 3c 4½c
½ cup fresh Romano cheese, grated 1½c 3c 4½c
Serving Day
pasta of your choice, prepared according to package directions

Original Recipe Yield

8 servings

Cooking Day

In a large skillet, brown Italian sausage on stovetop. Drain and set aside. In a large bowl, mix whole tomatoes, red peppers, rosemary, sage, and olive oil. Pour into a jellyroll pan with raised edges. Drizzle balsamic vinegar over tomato mixture. Preheat oven on broil and place jellyroll pan in oven 6 inches from heat. Broil for 30 minutes, stirring occasionally. Peppers will begin to roast and sauce will begin to caramelize. Remove mixture from oven and purée in blender, adding tomato paste to thicken sauce. Place pasta sauce in a large skillet and stir in cheeses and sausage. Heat sauce on medium low on stovetop, until cheese is melted and sauce is heated through, but do not boil. Cool completely. Freeze, using freezer bag method.

Serving Day

Thaw completely. Warm sauce in skillet on stovetop until heated through, but do not boil. Serve over cooked pasta.