4-Ingredient Roasted Red Pepper Meat Sauce

 Simply delicious and extremely quick and easy! Only 4 ingredients required to make this super delicious pasta sauce.

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This recipe came about one night when we were trying to spice up a jar of store bought marinara sauce. Well actually, Mark Jr. was begging us to make my mom’s spaghetti. That spaghetti sauce is definitely one of our all time favorite meals. It’s all in the secret ingredient!

However, it does take a little more effort than I would spend on a typical weeknight. Enter: this pasta sauce.

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Who knew that four simple ingredients could make one awesome pasta sauce. What to know what they are?

Canned tomato sauce.
Ground turkey.
Sun-dried tomato pesto.
Roasted red bell peppers.

Sometime we add halved cherry tomatoes and diced zucchini to add more volume and variety to the sauce, but it’s totally optional and not necessary.

However, you could make this sauce vegetarian by substituting in halved cherry tomatoes and diced zucchini for the ground turkey.


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Right before serving the pasta, you must top the pasta with lots and lots of cheese. Ooey, gooey cheesy goodness!!

Now that’s one awesome, easy, quick dinner for ya! Just in time for back to school weeknights. 🙂

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4-Ingredient Roasted Red Pepper Meat Sauce

 Simply delicious and extremely quick and easy! Only 4 ingredients required to make this super delicious pasta sauce.

Ingredients:

1 lb ground turkey
1 (12 oz) jar roasted red bell peppers
¼ cup jarred sundried tomato pesto (You could also use basil pesto.)
1 (23 oz) jar marinara pasta sauce

Directions:

  1. In a large skillet over medium-high heat, brown the ground turkey until totally browned. Discard any excess grease in the pot.
  2. In a food processor or blender pulse the roasted red peppers and pesto together until smooth and creamy.
  3. Add the sauce and roasted red pepper puree to the cooked meat and stir to combine until meat is evenly distributed. Turn heat on low and let simmer for 30 minutes.
  4. Serve immediately over pasta or tortellini and top with cheese.

For a vegetarian option: use 1 medium diced zucchini, 1 1/2 cups halved cherry tomatoes, and 1 diced heirloom tomato.