The sauce was pretty good. The only changes I made were to use 1 red and 1 yellow pepper instead of 2 red (what I had on hand), 1% milk instead of cream and a whole bulb (about 8 cloves) of roasted garlic (cooked with the peppers) instead of the raw garlic. I also thickened the sauce with about 4 tbsp of flour. The only change that I would make is to cut out half of the cream/milk and to use 3 peppers instead of 2. The puree before adding the milk was delicious, but after it was a little bland. Make sure to season well. I poured the sauce over Spaghettini with grilled chicken.

Reviewed On: Jun. 26, 2009