205 Denali Pass Drive Suite B Cedar Park, Texas 78613
+1 737-209-0551

Roasted Red Pepper Sauce

  • 1 jar (15.5 Ounces) roasted red peppers
  • 1 small white onion, diced (about 1 cup diced)
  • 4 cloves garlic, minced
  • 1 Tbsp. olive oil
  • 1/2 cup chicken stock (or vegetable stock)
  • ¾ Tsp. liquid Stevia
  • 1 tsp. salt
  • 1/2 tsp. crushed red pepper, more/less to taste
  • 1/4 tsp. freshly-ground black pepper
  • 1/4 cup roughly-chopped fresh basil
  • 1/4 cup shredded or grated Parmesan cheese *OMIT for Detox
  • (**see optional add-ins in note below**)



  1. Cook “pasta alternative of choice” al dente in a pot of generously-salted boiling water, according to package instructions.
  2. As your “pasta” water is heating up to a boil, make the roasted red pepper sauce. Using a blender or food processor, add roasted red peppers (with juices), onion and garlic and pulse until combined and smooth.
  3. Heat olive oil in a large sauté pan over medium high heat. Pour in the roasted red pepper mixture, and sauté for 5 minutes or until the sauce begins to simmer. Stir in the remaining sauce ingredients (stock, stevia, salt, crushed red pepper, black pepper and basil), and bring back to a simmer. Reduce heat to medium-low, and let the sauce simmer for another 5-10 minutes or until your pasta is done.
  4. Once your pasta reaches al dente, drain it and transfer the pasta to the sauté pan of sauce. Toss to combine. Serve immediately, garnished with extra toppings if desired.
  5. **Sauce Alternatives**
  6. Want to make your sauce spicier? Add an extra half teaspoon (or whole teaspoon) of crushed red chili flakes.
  7. Want to make your sauce smokier? Add a teaspoon of smoked paprika.