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Roasted Tomato and Vegetable Pasta Sauce

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February 21, 2017

This is an easy sauce that requires very little work, but yields excellent results. This will serve 4 as a main dish, or 6 as a side. Pairs well with grilled chicken breast or grilled Italian sausages.

  • Prep: 20 mins
  • Cook: 1 hr
  • Yields: 4-6


2 slices thick cut bacon, cut into ¼” pieces or if you prefer 2 tbsp. olive oil

1 med onion, chopped into 1” pieces

2 lbs fresh tomatoes, roughly chopped

1 red pepper, chopped into 1’ pieces

2 cloves garlic, minced

1/4 tsp red pepper flakes, optional

salt and pepper to taste

6 1/2 tbsp Fresh basil and grated Parmesan cheese for garnish

1/4 cup heavy cream

8 oz. dry pasta. Penne, Rigatoni anything that will hold the sauce


1Preheat oven to 350 degrees. In a large saute pan, over med high heat, cook the bacon until crisp and the fat has rendered.

2Lower the heat to med, add the chopped onions and lightly saute, scraping up all the brown bits. Add the red pepper flakes, garlic, tomatoes and red peppers. Season well with salt and pepper.

3Place uncovered in the oven, and roast until the vegetable have cooked down, but are still saucy. Approximately 45-60 minutes, depending on how juicy your tomatoes are. Remove from oven and cover.

4Cook pasta in heavily salted water, according to the package directions. Just before the pasta is done, add the cream to the tomato sauce and over low heat, bring to a gentle simmer.

5Drain pasta, reserving 1/2 cup pasta water. Return pasta to the pot and add tomato sauce, stir until well coated. Add as much of the cooking liquid as necessary to loosen the sauce. Taste and adjust seasonings.

6Pour into a large bowl, garnish with plenty of chopped basil and grated Parmesan cheese. Serve immediately.