Red bell pepper on wooden background.Today, we’re featuring a red sauce with a twist. We use red bell peppers instead of tomatoes. Light and refreshing on warm summer nights, this dish is also quick and easy.

Let’s get cooking!

The peppers

Roast eight red bell peppers over an open flame until the skins begin to blacken and blister. Place the peppers in a paper bag, fold over the top and allow to steam until they are cool enough to handle.

The sauce

Peel the peppers and roughly chop them. Purée in a food processor until smooth. Transfer the puréed peppers to a sauce pan and warm over medium low heat. Add 3/4 C of chicken or vegetable stock and continue to simmer until the sauce is reduced by one third.

Serve over a cooked pasta such as rigatoni or orricietti. Dollop teaspoons of salted ricotta on top and serve immediately.

This sauce also pairs well with cheese-stuffed pastas such as ravioli. If using cheese-stuffed pasta, omit the dollops of ricotta.