LARPMom’s “Red” Sauce

This was initially an update on my weeknight red pepper sauce, but it turned into a completely different creature. One I like much better! Because of the flavor and consistency, I serve it over pasta, on pizza, or as an alternative to anything you might usually enjoy with Marinara.

I hope you love it as much as I do!


  • 2 jars roasted red peppers in water, drained
  • 6 cloves garlic
  • 1/4 cup flour
  • 1 cup merlot
  • 1 cup chicken stock
  • 1 cup half and half
  • 1/4 tsp smoked paprkia
  • Salt and pepper to taste
  • 4 Tbs extra virgin olive oil
  • A little sugar, to taste
  • Half a sweet onion, diced
  • Rind of parmesan
  • 1 Bay leaf


Heat olive oil in a large skillet over medium heat. Put garlic, onion and peppers in food processor and blend until smooth. Whisk flour into oil until smooth and slightly golden. Add pepper mix to skillet and whisk. Add wine, stir to combine. Add chicken stock, salt, pepper, half and half, bay leaf, rind and paprika. Combine and bring to a boil, reduce to a low simmer, and cook at least 30 minutes, stirring occasionally.

At this point, I usually add more salt, pepper, paprika and a little sugar until I feel the sauce is balanced.