Best 6 Roasted Red Pepper Cream Sauce With Mushrooms Sweet Yellow Peppers And Italian Sausage Recipes

ROASTED RED PEPPER CREAM SAUCE

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.

ROASTED RED PEPPERS

Steps:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

ROASTED RED PEPPER SAUCE

Steps:

• In a food processor or blender, add the tomatoes, roasted red peppers, garlic, salt, basil, and oregano. Blend until smooth. Add the heavy cream and blend until incorporated.
• Pour the red pepper sauce into a medium saucepan, and heat over medium high heat. Add the grated parmesan cheese, and slowly bring sauce to a simmer. Whisk until the cheese is melted, and the sauce is warmed through.
• Prepare the noodles according to package instructions. Serve sauce over cooked noodles.
• Garnish the sauce with extra grated parmesan cheese and fresh parsley!

ROASTED RED PEPPER CREAM SAUCE

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.

ROASTED YELLOW PEPPER SAUCE

Steps:

• Roast and peel the yellow peppers, following the instructions in step one of recipe for roasted red pepper puree. Cut the peppers into cubes and set aside.
• Put 1 tablespoon of the butter in a saucepan and add the shallots, garlic, rosemary and wine. Bring to a boil and cook down by half.
• Add the cream and bring to a boil. Cook, stirring often with a wire whisk, about 10 minutes.
• Blend the flour with the remaining 1/2 tablespoon butter. Add to the sauce, stirring with a whisk.
• Put the yellow pepper cubes into the container of a food processor or, preferably, an electric blender. Blend as thoroughly as possible. Scrape the puree into the sauce and cook about 5 minutes, stirring often. Add the vine-gar, salt and pepper. It is not essential but, ideally, the sauce should be put through a fine sieve, preferably the sort called a chinois.

ROASTED RED PEPPER CREAM SAUCE WITH MUSHROOMS, SWEET YELLOW PEPPERS, AND ITALIAN SAUSAGE

Steps:

• peppers: preheat oven to 400. remove stems and seeds from bells peppers. quarter. brush quarters inside and out with 2 tbsp olive oil. place peppers in an oven safe dish and cook 30 minutes flipping over halfway (or until each side is slightly browned and peppers are soft but not mushy). allow peppers to cool so that they can be handled. sauce: put olive oil, crumbled italian sausage, sliced mushrooms, garlic, nutmeg, and red pepper flakes into a deep heavy skillet and saute on medium high until meat is well done and mushrooms are tender. remove from heat. pour in white wine white pan is still hot. scraping the pan to pick up any browned bits. let sit on the stove while you prepare the rest of the sauce. place 1 cup of heavy cream in a blender with all of the red pepper and one quarter of the yellow pepper. puree for roughly 30 seconds until slightly thickened and the red pepper is totally pureed. chop remained 3/4 of the yellow bell pepper into one inch strips. mix the bell pepper cream mixture into the sausage and mushroom mixture, stirring thoroughly. add remaining 1/4 cup of cream, white pepper, paprika, and cayenne pepper. stir thoroughly and place on medium heat. continue stirring for roughly five minutes scraping sides and bottom while stirring. allow sauce to bubble for 10-15 minutes until liquid is reduced by 1/3. spoon sauce over pasta of your choice.