1,249 red sauce recipes

Date chutney (khajoor chutney) with tamarind, cumin, and red pepper flakes pureed into a thick, sweet-tangy Indian condiment. Just 6 ingredients for an authentic dipping sauce for samosas, chaat, and pakoras.

Red grapes with a creamy banana-yogurt sauce spiked with rum, served in wine glasses with mint or pistachios. A healthy, elegant no-cook dessert in 10 minutes.

Smoky ancho-spiced cornbread flapjacks studded with sweet red onions and spiked with beer for the ultimate chili side that soaks up every drop of sauce.

A simple and easy-to-prepare main dish pasta featuring a cooked red pepper sauce that coats the robust and hearty rigatoni pasta topped with olives.

Spinach spaghetti tossed in a creamy white bean and roasted red pepper sauce with steamed broccoli, asparagus, and sun-dried tomato garnish. Vegetarian, vibrant, and satisfying.

Middle Eastern braised ox ribs in pepper sauce with sumac, mace, and marjoram, slow-cooked with sweet red peppers and onions. Serve over rice or potatoes.

Old-fashioned celery relish with green tomatoes, cabbage, cauliflower, and red peppers in a tangy mustard-turmeric vinegar sauce. A classic canning recipe for fall harvests.

Texas-style red chili made from dried chile pods pureed into a fiery sauce with browned meat, cumin, and oregano. No beans, slow-simmered for hours.

Spaghetti with fresh tomatoes and arugula tossed in a quick shallot and garlic sauce with red pepper flakes. A peppery, vegan pasta dinner ready in under an hour.

Easy braised lamb shanks slow-cooked in red wine, tomato, and stock until the meat falls off the bone, then finished with a reduced, glossy pan sauce. A rustic, restaurant-worthy lamb dinner that mostly cooks itself.

Linguine tossed with broccoli, garlic, cherry tomatoes, and Parmesan in a light chicken broth sauce with red pepper flakes. Dinner on the table in 25 minutes flat.

Homemade chili sauce for canning with 50 fresh tomatoes, onions, red peppers, celery, vinegar, brown sugar, and whole allspice. A big-batch preserve that yields 5 quarts.

Elegant layered vegetable terrine wrapped in savoy cabbage with asparagus, red peppers, shiitake mushrooms, spinach, carrots, and artichoke hearts. Served cold with a tangy tomato-buttermilk sauce.

Broccoli and ziti San Pierota with garlic-sauteed broccoli florets over pasta tossed in a simple crushed tomato sauce, finished with red pepper flakes and grated Parmesan.

Three-ingredient foil-wrapped rump roast braised low and slow with onion soup mix and red wine. Fork-tender beef with a savory, wine-enriched pan sauce.

Beet pesto blends roasted beets and sauteed beet greens with toasted walnuts, garlic, banana pepper, and red onion. Vibrant magenta vegetarian pasta sauce or spread that uses the whole beet, root to leaf.