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Romesco Red Pepper Pasta Sauce Recipe

One method to saving a lot of money on food is buying in bulk and making the most out of leftovers. But instead of making one dish and having it again and again, I like making one type of base ingredient then mixing up the dishes featuring that base ingredient. One of the ingredients I do that with is pasta. I love making the whole package and then finding 2-3 ways to enjoy the pasta. 

I recently had some leftover spaghetti noodles in the fridge but was out of pasta sauce. I went to my cupboard to see what I had on hand and saw a jar of roasted red peppers. A light bulb went off when I recalled there is a pasta sauce made out of red peppers called Romesco. I did a quick google search to get inspiration and found a recipe that was easy to modify for my liking. It turned out amazing so I wanted to include in this blog to share with others (and so I can refer to it myself in the future to make again).

This recipe makes enough for about half a box of pasta (8oz dried). If you want to make for the full box (16oz dried), double the recipe.


  • 6-8oz drained jarred roasted red peppers (about two whole large peppers)
  • 2 tbsp tomato paste (or 2 tbsp sundried tomatoes as the inspirational recipe used)
  • 4 tbsp olive oil
  • 1/4 cup unsalted roasted or raw almonds
  • 1/4 cup garlic powder (or 1 clove fresh garlic)
  • 1 tsp red wine vinegar
  • 1/2 tsp paprika (smoked or plain depending on desired flavor profile)
  • 1/4 tsp salt
  • 1/8 tsp cayenne or black pepper depending on your spice preference
  • Combine ingredients in a high speed blender. You'll need a powerful blender for this to pulverize the almonds.
  • Turn on low then gradually increase the speed to high. Blend on high for at least one minute. 
  • If you have the blender that heats up food, you can keep going so you have a hot sauce. I am more impatient and just stop at one minute then add to cold leftover pasta and heat the two up together in a microwave.