red pepper sauce

These Catalan lamb skewers are made with lamb marinated in garlic, cumin, and paprika, and are served with a red pepper sauce and yogurt-cucumber salad.

Catalan Lamb Skewers

cilantro leaves

paprika

salt

cumin

garlic

lime juice

olive oil

leg of lamb

chiles,

red bell pepper, roasted, stemmed, and seeded

sofregit

Kosher salt

plain whole-milk yogurt (not Greek-style)

mint leaves

(5 oz) English cucumber, peeled, any seeds removed, and thinly sliced on the diagonal

In a large resealable plastic bag, combine the cilantro, paprika, salt, cumin, garlic, lime juice, and olive oil. Add the lamb and shake to coat. Press the air out of the bag, seal, and toss in the refrigerator to marinate for at least 4 hours or preferably overnight.

If using wooden skewers, soak them in water at least 1 hour before grilling.

Make the lamb skewers

Bring a small saucepan of water to a boil over high heat. Add the chiles, remove the pan from the heat, and let stand until the chiles are soft, about 20 minutes.

Transfer the drained chiles to a blender or food processor. Add the roasted red pepper, sofregit, olive oil, lime juice, and cumin and season generously with salt. Pulse until the mixture is smooth and very thick.

Make the pepper sauce

In a medium bowl, stir together the yogurt, mint, and a generous pinch salt. Add the cucumber and toss to coat. Use immediately or chill for up to 3 hours.

Make the cucumber-yogurt salad

Place a grill pan over medium heat or prepare a charcoal or gas grill for direct grilling over medium heat.

Remove the lamb from the marinade and thread 4 to 5 pieces on each skewer. Grill the skewers, turning once, until the meat is charred in spots and the desired degree of doneness, about 8 minutes for medium-rare.

Divvy the cucumber yogurt salad among plates and top with the skewers. Drizzle the pepper sauce over the skewers and salad and pass any extra pepper sauce on the side.

Assemble the Catalan lamb skewers

This Creamy Roasted Red Pepper Pasta recipe is made with only 6 ingredients. It's vegan, simple-to-make &amp; customizable with any protein for an easy weeknight meal

Creamy Roasted Red Pepper Pasta

onion

Salt and pepper

spaghetti (or pasta

jar 15.5 oz roasted red peppers (drained)

milk

parsley (for serving)

Preheat the oven to 425°F. Line a baking sheet with aluminum foil or parchment paper.

Place cut onions and garlic cloves on baking sheet. Drizzle with olive oil, sprinkle with salt and pepper. Roast in the preheated oven until tender and cut surface of the onion is golden brown, about 25-30 minutes.

When cooked, transfer the onions and garlic to a food processor. Add the drained roasted red peppers and blend until everything is evenly combined and smooth. Set aside.

Cook pasta in salted water according to package instructions.

Transfer the pureed sauce to a large skillet and cook for a few minutes until the sauce bubbles. Season with salt and pepper to taste, then add milk to the skillet to thin out the pasta sauce. Whisk to combine.

Drain the pasta and add it to the skillet. Toss to combine the pasta with the sauce to combine

Serve with fresh parsley, if desired.

This Roasted Red Pepper Pasta is made rich and creamy with a homemade red pepper sauce and al dente pasta. Simple, tangy, and delicious! Vegan, Gluten-Free Option.

Roasted Red Pepper Pasta

pasta (regular

full-fat coconut milk

vegetable broth

cornstarch or arrowroot powder

red chili flakes (plus more for serving (optional))

Fresh basil (for serving (optional))

Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, according to the package instructions. Drain the pasta once cooked, but do not rinse.

Blend the Sauce: Add the peppers, garlic, coconut milk, vegetable broth, red chili flakes, and salt to the blender. Blend on high for 45 to 60 seconds, until the sauce is smooth and creamy

Simmer: Pour the sauce into a large pot or saucepan over medium heat. Bring the sauce to a simmer and cook for 5 to 7 minutes, stirring frequently, until bubbly and thickened. Add the cooked pasta to the pot, then use a spoon or tongs to mix everything together, adding more salt to taste if necessary. If the sauce appears to runny, allow the pasta to sit for an additional 3 to 5 minutes to absorb more of it.

Serve: Transfer the pasta into serving bowls, then top with fresh basil and more chili flakes or as desired. Serve warm; store leftovers in the refrigerator for up to 5 days.

Our favorite Roasted Red Pepper Sauce! Top it on eggs, potatoes, sandwiches, pizzas, burgers, salads, bowls, and beyond. YUM.

Roasted Red Pepper Sauce

red peppers, drained

cup olive oil

cup almonds

1 clove garlic

salt (more

juice of one lemon

parsley (optional)

Blend all the sauce ingredients together in a small blender or food processor until semi-thick and textured. (Add more almonds to make it thicker if you want.)

Cover everything in your life with this shockingly good sauce. 

So good!!! I put this amazing sauce under wilted spinach and a sauteed fillet of Sol. It was just what I was looking for. 
Bonus- my fiance loved it! I never saw him eat vegetables and fish so fast.

This sauce is the bomb, I've made this recipe a gazillion times for the Medi-Bowl on this website.  I've used leftovers on wraps, over chicken, pita chips. It's ridiculously delicious.

Thankful to you for this update. I always like to read posts that shares useful information.

Excellent taste us in a stir fly with shrimp. Will use in various dishes, sauce is so flexible.

Hi I’m wanting to make this sauce to use with homemade gnocchi. Would that work ? And would cashews instead of almonds be ok?

Thanks and love your recipes

This sauce is an absolute winner. Simple, easy and so versatile. Thank you.

Never tasted anything like this before.  Made it as a dip for focaccia.  Did not have almonds but I did have almond flour which seemed to do the thickening nicely.  Came together very quickly. Impressive.

Delicious! I didn't have roasted peppers in a jar, but has wilted peppers that needed to be used. So I roasted them with onion and some pieces and olive oil in the oven for 25 minutes at 450 degrees.   And then I mostly followed the recipe and it turned our great!

https://content.jwplatform.com/videos/EnOiUWBe.mp4

Restaurant-level pasta, easy enough to be SOS! Caramelized shallots folded into a silky red pepper sauce, and tossed with noodles. Heaven!

red peppers

water

Better than Bouillon chicken or vegetable broth base

butter

shallot,

heavy cream

pasta – my favorite is pennoni

pasta water (optional, as needed)

Parmesan

basil leaves and/or red pepper flakes

Red Pepper Puree

Blend the red peppers, water, and broth base until smooth.

Saute the Shallots

Heat a large skillet over medium heat. Add the butter and shallots; sauté until the shallots are lightly golden brown and caramelized, about 10-15 minutes.

Cook Pasta

During this time, cook the pasta according to package directions, to al dente so the noodles can finish in the sauce.

Combine Sauce

Turn the heat down to avoid splatters; add the red pepper puree and let it sizzle out for a moment. Then add the cream. Stir to combine; let it gently bubble for a few moments until it has thickened into a nice creamy sauce.

Add Pasta

Add pasta into the sauce; let it simmer for a few moments to thicken and coat the noodles. If needed, add reserved pasta water to reach desired consistency.

Serve immediately, topped with Parmesan, basil, and/or red pepper flakes. It&#8217;s so gooood.

Amazing! Can't wait to try it! It looks so easy and delicious!

This ended up being so good! It started out runnier than I expected, but I think that maybe because my red peppers weren’t drained quite enough. But the sauce thickened up beautifully over time after adding the noodles. I felt like the sauce lacked something and so I ended up adding about a quarter cup of finely grated Parmesan. That helped to thicken it up and also gave it an extra dimension of flavor and richness. My five year-old absolutely loved it. She asked if we can have leftovers tomorrow, which I think is the ultimate sign of success! I took off a star because it wasn’t quite as quick and easy as I would’ve expected from an SOS recipe. But the flavor, once I added the Parmesan, was absolutely phenomenal. Like, lick your bowl or get some extra bread to sop up every last drop delicious.

JARRED roasted red peppers??? 
BLASPHEMY!!! 
I Roasted my own peppers, let them steam in a mixing bowl covered in plastic wrap for 15 minutes. Blixed the peppers with a little homemade vegetable broth. I made the recipe as is with a little blulster from vegetable base. This was killer!!!

This is incredibly delicious! Made it as written except I ended up roasting a pepper myself to add to the mix as I only had a few left in my jar. I also only used 1/4 cup of cream and it was still incredibly creamy and delicious. So much amazing flavour. Perfect weeknight meal!

This was fantastic. I could put that sauce in so many different things. Thank you!

This was even better than anticipated! Super easy and delicious. Will be in the dinner rotation for sure. Added some chicken sausage that I browned. 
Wow wow wow!!!

So easy and loved by all. We added the air fryer chicken to this for some protein and it was perfect.

So easy, so delicious; will be a new rotation meal. Might add some grilled chicken next time. Went really well with air fried broccoli!

Delicious. Will add to our rotation. Had to make dairy free using your recommendations and it was great!

This is so delicious and easy; I have made it twice already. I was pleasantly surprised by how flavorful it is. I used a sweet onion instead of shallot (just based on what I had on-hand) and added fresh garlic for the last moments of sauté. This will be added to our regular SOS rotation!

Oh. My. Goodness!! How do I give this 10 stars?! My 11 year old helped me make this from start to finish and I didn’t want to share any of it - super delish, minimal ingredients and I made it with GF pasta - yum!! This is definitely in my rotation!

This roasted red pepper pasta recipe is so delicious!  My husband and I loved it!  As you suggested, I served it with wild shrimp (from Trader Joe's that I sauteed  with its natural juices and crushed garlic) and steamed broccolini.  AMAZING!  Thank you so much for a wonderful, easy and fancy recipe!

I love this sauce recipe! It’s so quick and easy to make. I made PoY’s air fryer chicken to go with this (it’s my favorite way to make chicken!) and it turned into a delicious meal in no time!

I tried this recipe a few days ago and I like that it comes together very quickly. I am going to try it again but will add some Italian calabressi sausage and mushrooms.

Hi Lindsay! I absolutely loved this Roasted Red Pepper Pasta recipe—so creamy and full of flavor! I made it last night for dinner, and my partner couldn’t stop raving about it. Thank you for sharing such an easy and delicious meal idea—I’ll definitely be making it again soon! 😊

Delicious! My picky eater devoured it. I loved how fancy it felt and how quickly it came together!

Another hit recipe from Pinch of Yum! I first thought the sauce was going to be too runny, but I stuck with it and didn't do anything. It thickened up beautifully! We used shells for the pasta.  Y'all, this is SUCH an easy recipe, dare I say quick? Took me about 30 minutes? We need that on Mondays in my household.

https://content.jwplatform.com/videos/awquXxO0.mp4

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Catalan Lamb Skewers

Creamy Roasted Red Pepper Pasta

Roasted Red Pepper Pasta

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Roasted Red Pepper Pasta

Top 5 red pepper sauce recipes from across the web

The most viewed red pepper sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Catalan Lamb Skewers

Creamy Roasted Red Pepper Pasta

Roasted Red Pepper Pasta

Roasted Red Pepper Sauce

Roasted Red Pepper Pasta

The most viewed red pepper sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine