I feel like pasta sauces can appear very unapproachable (or at least they did to me when I started cooking), but this recipe is easy yet elevated. It's perfect to impress a crowd or your family on a weeknight. It will keep in a jar in the fridge for up to a week or you can freeze for 3 months. It works as a bread dip for appetizers, pasta sauce, or a fall-inspired flatbread. Finish it off with some olive oil and a dollop of goat cheese.
INGREDIENTS:
2 tbsp olive oil
1 orange/yellow/red bell pepper (174g), chopped
1 yellow onion (192g), chopped
3 cloved minced garlic
1/2 c dry red wine
1tbsp tomato paste
1 15oz can pumpkin pure
1 15oz can crushed tomatoes
1 sprig rosemary
1 sprig oregano
2 bay leaves
1tsp cinnamon
1/2 tsp allspice
1tbsp white balsamic
1/4 c water + 1tsp chicken/vegetable/turkey base
salt and pepper to taste
(optional) 3 tablespoons goat cheese OR heavy cream
30 minutes
Bring saucepan to medium heat. Add olive oil, then bell pepper and onion. Add salt and pepper. Allow to cook until the vegetables get some color on them, about 5-7 minutes. Stir occasionally. Add garlic and sauté until just fragrant, about 30 seconds. Add tomato paste and cook about 1 minute. Add red wine and cook until well reduced. Add tomatoes and pumpkin, stir. Transfer all contents into a blender and blend until smooth. Return to the saucepan over low heat. Add herbs, spices, white balsamic, water and soup base. Add salt and pepper to taste. Cover and set burner to lowest setting for 10 minutes. Add goat cheese or cream to sauce. Store in containers or serve with pasta.
Makes about 5-6 cups
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