ROASTED RED PEPPER CREAM SAUCE
A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.
Provided by BOB BAILEY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
- Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
- In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
- Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 5.9 g, Cholesterol 41.5 mg, Fat 18.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 257.7 mg, Sugar 1.8 g
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Luke Baker
[email protected]I'm always looking for new pasta recipes. I'll have to give this one a try.
Frank Katingo
[email protected]I'm not sure about this recipe. The combination of roasted red peppers and cream sauce seems a bit odd to me.
Noah Adams
[email protected]This recipe looks delicious! I can't wait to try it.
Jani Sahib
[email protected]I'm definitely going to try this recipe next time I have guests over.
Jonathan Caswell
[email protected]This sauce is so good, I could eat it by itself!
Parvej Sikder
[email protected]I'm allergic to dairy, so I substituted the cream with almond milk. It worked out great!
Kamba Derrick
[email protected]The sauce was a bit too thick for my liking. I added some milk to thin it out.
Cameron Saayman
[email protected]I found this sauce to be a bit too bland for my taste. I added some garlic and chili flakes to give it a little more flavor.
Jaxon Harker
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also very budget-friendly.
Bishal Deb
[email protected]I'm not a huge fan of roasted red peppers, but I really liked this sauce. It's creamy and flavorful, and the roasted red peppers add a nice depth of flavor.
Zahid Baba
[email protected]This sauce is the perfect way to add a pop of color and flavor to your dishes.
joel cabrera
[email protected]I love the roasted red pepper flavor in this sauce. It's so unique and delicious.
Olovo Anthony
[email protected]This sauce is so easy to make, and it's so versatile! I've used it on pasta, chicken, and even pizza. It's always a hit.
Anu Yusuf
[email protected]I'm not usually a fan of cream sauces, but this one is a game-changer! It's so light and flavorful, and it pairs perfectly with the roasted red peppers. I'll definitely be making this again.
ISLAMIC TUNE R
[email protected]This roasted red pepper cream sauce is divine! The flavors are so rich and creamy, and the roasted red peppers add a subtle sweetness that perfectly complements the tangy tomatoes. I served it over pasta, but I think it would also be great on chicken