Pesto Genovese & Bell Pepper Pasta Sauce

Pesto Genovese & Bell Pepper Pasta Sauce

The sauce is made from oven-roasted bell peppers with genovese and tomato. Spicy chili gives it a nice accent.

Ingredients: 2 servings

180-200 g
Bell peppers (red, yellow or orange)
Chili (if green chili, 1-2)
1/3-1/2 teaspoon
Onion or shallot
1 small
Olive oil
1 tablespoon
50 g
Good salt
1/2 teaspoon
White pepper
a small amount
Tomato sauce or 4 fresh tomatoes
150 ml
Pesto alla Genovese (Recipe ID: 581801)
1-2 tablespoons
Black pepper
to taste
Heavy cream or olive oil
30-50 ml/about 3 tablespoons


1. Preheat your oven to about 200℃ and bake the paprika. Once the peels become blackened, wrap in aluminum foil, let sit for a few minutes, then peel.
2. A good way to remove the paprika peel - after baking, cover with a cold cloth. After a few minutes, you'll be able to remove the peel.
3. Cut the paprika into whatever size you like, and put in a blender together with the heavy cream. If you're not using heavy cream, then add olive oil.
4. Boil the pasta al dente. Add some oil to a frying pan and cook the onions, then add the sauce from Step 3, along with the genovese, tomato sauce, and chili.
5. Drain the pasta and add to the frying pan. You can also add cheese here if you like. Transfer to a serving plate, and garnish with more cheese and black pepper if you like.
6. I made this one without heavy cream. In Step 3 add the paprika and 3 tablespoons of olive oil to the blender and mix. Then proceed to Step 4.

Story Behind this Recipe

I made this upon request. Tomato sauce with baked paprika and homemade pesto genovese makes a really delicious sauce.