Jamie Oliver Red Pepper Pasta Sauce

I first made this sauce on a weirdly cold June afternoon. You know those grey days where the sky can’t decide if it’s done raining, and your jumper ends up tomato-stained because, well, it’s one of those “let’s just eat pasta straight from the pot” kind of days? Yeah. This is that sauce.

Roasted red peppers, anchovies, sage… it’s like someone accidentally made a pantry staple taste posh. But in a rustic, ‘I didn’t plan this but wow’ kind of way. I’ve made it with wine I forgot to finish and bread I meant to toast — and somehow it always pulls itself together.

It’s bold, it’s messy, and it’ll make your kitchen smell like something proper’s going on.

Why You’ll Love It

• The flavour? Smoky, silky, sweet, with a sneaky kick. Honestly addictive.
• Great for “I forgot to defrost dinner” nights — uses mostly pantry stuff.
• Leftovers taste even better the next day (as most good sauces do).
• Easy to double and freeze — just hold the cheese ’til serving.
• Works with any pasta shape — I’ve used fusilli, rigatoni, even broken lasagne sheets.
• Posh enough for guests, lazy enough for Tuesday. The dream combo.

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 onion, chopped
• Salt, to taste
• 4 cloves garlic, chopped
• 1 tablespoon fresh sage, chopped
• 3 to 5 anchovies, or 2 teaspoons anchovy paste
• 2 tablespoons tomato paste
• 1½ cups red wine
• 4 cups roasted red peppers (jarred or freshly roasted)
• ¼ teaspoon smoked paprika (optional)
• ½ teaspoon cayenne or hot paprika
• Grated cheese — Parmesan, pecorino, manchego, whatever you’ve got
• Fresh sage, minced (for garnish)

How to Make It

Soak the jarred peppers:

If you’re using jarred roasted peppers, soak them in a bowl of cold water for 10–15 minutes. This takes away that tangy vinegar kick that can overpower everything.

Get the onions going:

Heat your olive oil in a large pot over medium-high. Toss in your chopped onion with a pinch of salt and sauté until soft and glassy — about 3 minutes or so.

Add the flavour bombs:

Now stir in the garlic and sage. After a minute, drop in the anchovies and mash them around. They’ll melt right in, promise. Follow with tomato paste — let it cook for 2–3 minutes until it darkens into that rich brick red.

Simmer with wine and peppers:

Pour in the red wine, stir, and crank up the heat. Let it bubble down by half. Once it’s reduced, add your roasted peppers and drop the heat to medium. Let it all simmer gently for 10–20 minutes. Go have a sip of that wine.

Blend until silky:

Once everything’s soft and saucy, blend it. You might need to do this in batches — don’t overfill your blender. Start on low, then go high until smooth and dreamy.

Finish the sauce:

Pour the puréed sauce back into the pot. Season with salt. Add smoked paprika and cayenne. If it needs a little sweetness, a teaspoon of sugar’ll do. Keep it warm while you sort the pasta.

Boil your pasta:

Cook pasta in salty water like your Nonna taught you. Save a bit of pasta water before draining — you might need it to loosen the sauce later.

Toss and serve:

Drain pasta, then toss it with the sauce in a big bowl. Add grated cheese and a touch of fresh sage on top. Serve immediately — preferably with a glass of whatever wine’s left.

Common Mistakes and How to Dodge Them

Why does my sauce taste sharp?
You probably skipped soaking the jarred peppers. Trust me, it makes a difference.

My sauce turned out watery — what happened?
Most likely didn’t reduce the wine enough before adding the peppers. Let it boil down a bit longer next time.

It’s too spicy!
That cayenne crept up on you, didn’t it? Start with less — you can always add more.

Why is my sauce too thick now?
This happens as it cools. Just stir in a bit of reserved pasta water to loosen it.

Storage and Reheating

Store leftovers in a sealed container in the fridge — they’ll keep for up to 4 days.

Reheat on the hob over medium-low with a splash of water or milk to revive the creaminess. Microwave works too, just stir halfway through.

You can freeze the sauce (before adding cheese) for up to 3 months. Thaw in the fridge overnight, then reheat as above.

Frequently Asked Questions

Can I make this vegetarian?
Yep! Skip the anchovies. You can add a dash of tamari or miso for that umami hit instead.

What pasta works best with this?
Anything really. I like rigatoni or penne — those little pockets catch the sauce beautifully.

Do I have to use wine?
Nah, but it adds depth. You can sub with veggie stock and a teaspoon of balsamic or red wine vinegar.

Can I use fresh red peppers?
Absolutely. Roast them until soft and charred, peel, and you’re golden.

Nutrition Facts (Per Serving)

• Calories: ~410
• Fat: 16g
• Carbs: 48g
• Protein: 12g
• Sodium: 540mg
• Sugar: 8g