Quick & Spicy Red Pepper-Tomato Pasta Sauce

Serves 6-8


  • 3 red peppers (Anaheim, jalapeno or bell)
  • 3# or about 15 Roma tomatoes
  • olive oil

Split all lengthwise and seed peppers. Brush with oil and broil for 10 minutes or until brown. Turn as needed.

  • 1# ground mild Italian sausage
  • 2 T olive oil
  • 1 onion, chopped
  • 2 t minced garlic (4 cloves)
  • 2 t cumin
  • 2 t basil leaves, fresh
  • 1 t oregano
  • 2 – 3 t Underwood Ranches Bibimbap
  • 2 T tomato paste
  • ½ c red wine
  • ¼ c olive salad or olives, chopped
  • salt & pepper to taste
  1. Chop up tomatoes and peppers after broiling. (You can remove the tomato skins first if you so desire.) Set aside in a bowl.
  2. Microwave ground Italian sausage until no longer pink. Drain and discard grease and set sausage aside.
  3. Set pressure cooker to Sauté or Brown. Add 2 T olive oil and heat up.
  4. Add onion and garlic and stir till soft and translucent.
  5. Add cumin, basil, oregano, tomatoes, peppers, Bibimbap sauce, tomato paste and wine. Stir. Use immersion blender if you prefer a smoother consistency.
  6. Add cooked sausage and olive salad. Taste for seasonings and heat level with salt, pepper and Bibimbap as needed.
  7. Cook on High Pressure for 10 minutes. Stir when done and serve with bucatini or your favorite pasta. Top with grated parmesan cheese.

Karen 7.27.2020