Confit Red Pepper and Tomato Sauce

For pasta, grains, and whatever else you want to smother in sauce

I’ve been waiting for the right moment to unveil this recipe since I first made it in July with the first burst of sun golds and a bag of withering peppers from the crisper drawer. Since then, I’ve made it a few more times waiting for that perfect moment of the intersection of summer and fall produce. After my peppers finally turned a deep sunset color, I knew it was finally time to share it.

This sauce combines the two —tomatoes and peppers— blitzing them in a blender along with cream, until silky. While you could add in a splash of pasta water, I haven’t found it necessary. The noodles are immediately glossy and only require a crank of black pepper and dusting of Parmesan to serve.

I should preface this by saying that of course you can make this year round. That’s the joy of confiting anything — by bathing whatever protein (duck is the classic) or vegetable in fat and cooking it low and slow, you’re able to coax out and deepen the flavor making even the most pathetic pint of anemic January tomatoes turn into something special.

Pasta is the obvious choice to serve this sauce with, but I think it’d be a great addition to white beans (straight out of the can and simmered until warmed), cooked grains (like farro), or even drizzled over a protein-packed salad (picture something like thinly sliced skirt steak over pepper greens with this on top).

Serves 4

Ingredients