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Red Pepper Rose Sauce

Red Pepper Rose Sauce

This creamy sauce has the sweet goodness of red or orange bell peppers and a touch of cream or whole milk. It teams up perfectly with some rich mozzarella cheese.

Serves 4.


  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp unsalted butter
  • 1/2 large yellow onion, minced
  • 3 garlic cloves, minced
  • 1 1/2 tsp oregano
  • 6 dashes of red pepper flakes (or to taste)
  • 1-28 oz can crushed tomatoes
  • 1 1/2 to 2 c water
  • 3 red or orange bell peppers, seeded and finely chopped
  • 1/8 tsp salt (or to taste)
  • 1/8 tsp black pepper
  • 3/4 c whole milk or half ‘n half
  • 1 c mozzarella cheese, shredded


  1. In a large pot over low heat, warm the olive oil; add butter and stir until it melts. Add onion and saute 4-8 minutes or until translucent. Add garlic, oregano, and red pepper flakes; saute for 1 minute or until fragrant.
  2. Pour in crushed tomatoes and 1 1/2 cups of water. Bring to boil, then reduce heat to low and partially cover. Simmer 1 1/2 hours to 2 hours, stirring occasionally, and adding water as needed. (Sauce should reduce to a thick consistency.)
  3. Add bell peppers, salt and black pepper and simmer 3 minutes more. If desired, use an immersion blender, food mill, or food processor to puree the sauce. Turn off heat and add milk. Sauce should be a rich red-orange shade. More or less milk may be added for correct consistency.
  4. Adjust salt level to taste. Serve hot over pasta, with a generous sprinkling of mozzarella cheese and extra red pepper flakes.

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