A rich homemade pasta sauce combining roasted sweet red peppers with fresh tomatoes, garlic and herbs. Anise seed adds a subtle Italian flavor, while crushed red pepper provides just a touch of heat. The sauce freezes well and can be served as is or with cooked Italian sausage.
Yield: About 6 cups
Prep Time: About 30 minutes
Cook Time: About 1½ hours
Prep Time: About 30 minutes
Cook Time: About 1½ hours
Ingredients:
- 2 large garlic cloves, peeled
- 4 large sweet red bell peppers
- 4 pounds ripe plum tomatoes
- 2 teaspoons dried thyme
- 1 teaspoon anise seed
- 1 teaspoon dried oregano
- ½ teaspoon granulated sugar
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
Instructions:
- Quarter the red peppers and remove the stems and seeds.
- Arrange the peppers on a broiler pan and broil until the skins are blistered and blackened.
- Transfer the hot peppers to a brown paper bag and close the bag. Let stand for 10 minutes, then peel away and discard the skins.
- Preheat the oven to 350°F.
- Halve the plum tomatoes and arrange them on a baking pan. Roast for about 15 minutes.
- Purée the roasted tomatoes in a food processor, then pass the purée through a sieve to remove the seeds.
- Combine the garlic, roasted red peppers and tomato purée in a food processor or blender and process until smooth.
- Transfer the mixture to a heavy saucepan or Dutch oven.
- Add the thyme, anise seed, oregano, sugar, salt and crushed red pepper flakes.
- Bring the sauce to a boil, then reduce the heat and simmer uncovered for about 1 hour, stirring occasionally, until thickened.
- During the final 5 minutes, increase the heat as necessary and cook until the sauce reaches your desired consistency, stirring frequently to prevent scorching.
- Serve over your choice of pasta. Penne works particularly well.
Tip: Cooked Italian sausage can be added to the finished sauce for a heartier pasta dish. The sauce can also be cooled completely and frozen for later use.
Source: Unknown