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Red Pepper Cream Sauce  

A creamy sauce with base made from pureed, roasted red peppers. This is a great compliment to any kind of pasta.

Cal: 186 Fat: 17g Carbs: 6g Protein: 3g Fiber: 1g

Original recipe serves 8
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 8)

  • 2 large red bell pepper
  • 2 tablespoons olive oil
  • 1/4 cup romano cheese ; grated
  • 2 cups half-and-half
  • 1/4 cup basil ; fresh
  • 4 tablespoons butter
  • salt ; to taste
  • black pepper ; to taste
  • 2 tablespoons garlic ; minced
  • In My Kitchen

  • Directions

    Preheat a broiler. Lightly brush the peppers with olive oil. Broil the them until the skins have blackened. Remove from heat and place in a paper or resealable plastic bag to cool, about 30 minutes. Remove the peppers from the bag, and remove the seeds and skins. The skins should peel off easily. Cut the peppers into small pieces. Add peppers, garlic, olive oil, and basil to a skillet and cook for 10 minutes, stirring. Carefully (because it's hot) place pepper mixture in a blender and puree until smooth. Return the puree to the skillet and bring to a boil. Add the half-and-half, and romano cheese. Cook, until the cheese melts, stirring constantly. Add the butter and stir until melted. Simmer for 10 minutes, season with salt and pepper to taste.

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