This rich and creamy roasted red pepper sauce is loaded with amazing flavors from red peppers, buttery roasted garlic cloves, Parmesan cheese and fresh basil.
In Provo, Utah, there is a restaurant just south of BYU campus called Brick Oven. They serve pizzas and pasta and it is an institution for anyone who has ever been to BYU. In my 8 years in Provo as first an undergrad and then a law student, I went there on dates, before or after ball games or dances, to celebrate birthdays or graduation, or for no reason at all other than my family was in town to visit and the food at Brick Oven is just goooood. Not fancy or ground-breaking, but definitely delicious. Especially their roasted red pepper sauce.
My favorite thing about Brick Oven is their pasta bar where you choose two from ten or so different fresh pastas that change from day-to-day (black pepper fettucini! garlic fettucini! red pepper fettucini! I need to learn to make pasta so I can have them all!) and they get dumped into boiling water and cooked for you right there as you watch. While you wait, you can select either meatballs or Italian sausages and garlic bread pulled straight from an open-flame brick oven to go with your pasta. Then you get to choose your sauce, which is self-serve so you can do any combination you want. I always chose the roasted red pepper sauce, usually with a little marinara or alfredo sauce on the side for good measure (and because I could!).
Now that I don’t live in Provo anymore, if I want amazing roasted red pepper sauce like I remember from Brick Oven, I have to make it myself. Like my classic homemade marinara sauce or the sauce from my Bombay House (incidentally, another BYU hotspot) copycat chicken tikka masala, this roasted red pepper sauce takes a little extra time. It’s not hard, and it’s not like you will be slaving all day, but there are a couple of extra steps, like roasting your peppers and garlic, that are totally worth it because the flavor of the sauce is so wonderful and unique. Use this tutorial on how to make roasted garlic for an easy way to make it in your oven and this tutorial on how to make roasted red peppers (way cheaper and much tastier than the jarred ones you get at the store!). And the splash of cream and freshly grated Parmesan take this sauce over the top and give it a richness and creaminess that is just so, so yummy. Serve roasted red pepper sauce over your favorite pasta. It’s wonderful with grilled sausages, Italian meatballs, or Parmesan chicken, or just have it for a wonderful meatless meal with a little extra fresh Parmesan grated over the top.
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