Roasted Red Bell Pepper Sauce

Life can be busy and very busy but few minutes to spare for a good meal always makes it feel great. And if you like to cook, like me, sparing few minutes to fix up a warm healthy meal feels just awesome.

Yesterday was one of those days that just needed some time for myself in the kitchen - my sanctuary. A bowl of pasta with a fresh homemade sauce is always my go-to meal. And I wanted a satisfying one. My fridge had lot of red bell peppers and that sets in the mood for a hearty roasted pepper sauce. Roasting red peppers is a great aromatherapy too.

Roasting vegetables has great advantages. It not only enhances the natural flavor but preserves vegetables nutrients, vitamins and minerals. Raw garlic is bitter but roasted is sweeter. The great tasting vegetables can provide great satisfaction and cut down the need of extra calories from cooking in oil and other fat rich foods.

Roasted Red Bell Pepper Sauce 

• Preheat oven at 450 deg F. 
• Rub whole pepper with salt and oregano and roast in oven for 30 min, flipping once after 15 min.
• Once done, seal the peppers in a ziploc for 1-2 min. They peel super easy.
• Puree peeled peppers in a mixture
• Add freshly ground black pepper, dried parsley and oregano

The sauce is so versatile that you can use it with any pasta. It goes amazingly well with filled pasta. For a day away from traditional marinara, indulge in this sweet aromatic sauce. It freezes well too.