Peperonata Sauce

  • Level: Easy
  • Total: 40 min
  • Active: 5 min
  • Yield: 4 servings
Save Recipe


  1. Broil 5 assorted bell peppers and 8 cored plum tomatoes, turning, until charred, 15 minutes; let cool. Peel the peppers and cut into strips; peel and chop the tomatoes. Cook 3 sliced garlic cloves in 3 tablespoons olive oil in a pot over medium heat until beginning to brown, 3 minutes. Add the roasted peppers, tomatoes and any collected juices, 1 teaspoon kosher salt and a few grinds of pepper. Bring to a simmer, cover and cook, stirring occasionally, until saucy, 15 minutes. Toss with 12 ounces cooked fusilli, adding up to 1/2 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 1/2 cup torn basil and season with salt and pepper. Serve with drizzled olive oil.
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Amatriciana Sauce

Tagliatelle Bolognese Sauce

Linguine with Red Clam Sauce

Baked Rigatoni with Bechamel Sauce

Pantry Pasta with Romesco Sauce

Cheese Ravioletti in Pink Sauce

Mushroom-Gorgonzola Cream Sauce

Quick and Easy Spaghetti with Marinara Sauce