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This classic red sauce, with its robust roasted red pepper flavor, is the perfect pairing for the pappardelle.


Yield: 3 QUARTS

Cook Time: 60 Minutes

2 red bell peppers

2 tablespoons olive oil, plus more for coating peppers

6 pounds, 6 ounces tomato fillets

¾ cup finely diced onion

1 tablespoon fresh chopped garlic, heaping

1 teaspoon dried basil

¾ teaspoon dried oregano

½ teaspoon crushed red pepper

1½ tablespoons tomato paste

Salt and pepper


Based on 5 ratings

Preparation Method

  1. Preheat oven to 450°F Convection Roast Mode with a rack set at position “4.” Rub red peppers with olive oil and place on a baking sheet. Roast in oven for approximately 15 minutes turning every 5 minutes until slightly charred on all sides.
  2. Once roasted, peel and core peppers. Puree in food processor and set aside.
  3. Puree tomatoes in food processor.
  4. In a large pot, heat 2 tablespoons of olive oil over low heat. Add onions and garlic and sauté until softened, about 3–4 minutes.
  5. Add pureed tomatoes, basil, oregano, crushed red pepper, and tomato paste; stir to combine. Simmer over low heat, stirring occasionally, until slightly thickened, about 30–40 minutes.
  6. Add pureed red bell peppers. Simmer 5 minutes more. Season with salt and pepper to taste.

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