Roasted Red Pepper Cream Sauce Recipe - Allrecipes.com
Roasted Red Pepper Cream Sauce Recipe
  • READY IN 50 mins

Roasted Red Pepper Cream Sauce

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. 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.
  2. Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
  3. 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.
  4. 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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 20 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 30, 2006

This was excellent! Like other reviewers, I used roasted red peppers out of a jar, fat-free half and half and a bit of flour to thicken, and it came out just great. I used whole-grain spinach tortellini stuffed with ricotta and the dish was excellent! I will be making again.

 
Most Helpful Critical Review
Feb 15, 2007

I wish I could give this ZERO stars. This was downright awful. I followed the recipe to a T and it just simply was not good at all. Took forever and fell flat. It was beyond bland but some of the flavors that it did have just clashed horribly. After tasting it, I tried to rescue it but to no avail. It ALL went down the garbage disposal. What a waste. The consistency was horrid.

 
Oct 17, 2007

Very good sauce... even my mom, my toughest critic, loved it! If made with skim milk and flour instead of cream, it can be a real healthy sauce that feels guilty. The recipe does make enough foor for a cruise ship, though. A few suggestions... 1) I mixed in diced chicken (briefly sauteed in red wine) and put it over spaghetti. 2) I would add more spices. I actually put in hot sauce, very nice kick. 3) If you make it thick enough, it could be used as a dip! Cut up some pita bread, toast the slices, and dip it into the sauce when it's cold.

 
Mar 09, 2007

This was good. I am a big fan of tomato cream sauces so I thought I would switch it up and try this. Def different and worth a try. I did sautee up some onion with the garlic and basil and I used jarred roasted peppers and added a few extra pieces. I also used mostly heavy cream with a splash of whole milk for the cream which I also mixed in 2 tsp cornstarch for a thicker sauce. Spiced it up with some dashes of red pepper flakes, sea salt, pepper, and red paprika. Using fresh grated cheese makes a big difference in a dish. Served over fettucini. Wouldn't it be an idea to brown chicken chunks with the onion/garlic - blend the peppers then pour over the chicken..Let that cook awhile and then add the cream and spices...Throw over pasta and top with some shredded mozzarella cheese and bake til cheese melts...Sounds good huh?? It's great to have a decent base recipe to experiment with.

 
Jul 11, 2007

Great recipe. First time I made this I just bought a jar of roasted red peppers and it worked great. Tonight however I had some time so I halved and roasted my own peppers in the oven. MUCH easier than I thought and the skin just comes right off. For a sweeter sauce, I used one yellow and 2 reds instead of just 2 reds. On that note, This recipe calls for 2 peppers, but I used 4 large bell peppers (keeping the other measurements the same) and you could taste the peppers much better. Also at the end while simmering... try adding a few oz's of chopped sundried tomatoes... it adds a nice burst of flavor that is great for pasta, meat or whatever. Bottom line is this sauce tastes great on everything i've put it on.

 
Jul 20, 2005

It had an outstanding flavor. Great on tortellini! I wanted a slightly healthier version and I added 2T flour to the sauting pepers and garlic and so on, and then just used skim milk. Still rich and creamy and a wonderful flavor. I also opted for not putting it into the blender and it was a wonderful, beautiful, chunkey sauce. Defintaly making it again!

 
Jul 02, 2004

To quote my fiance, "This is incredible!" I used fat-free half & half and jarred red peppers with very good results. I also dissolved some corn starch in the half & half before adding it to help thicken the sauce. I served this over cheese ravioli...yumm. I wouldn't make the recipe as it's listed due to the fat content, but my lower fat version didn't sacrifice the taste at all!! thanks for a great recipe :o)

 
Sep 15, 2011

Oh my good Lord in Heaven-please let this sauce adorn the pasta at the banquet table when I get there!!!! Out of this world good, and not that difficult to make. It would work well with any kind of pasta and I could see this sauce and pasta paired up well with grilled chicken strips. My mind reels with the possibilities of how much I can use this. THANK you Bob! It should be noted that all the low reviews changed this recipe from using jarred peppers, dried basil, to subbing lowfat milks and adding onions, broth and the like. Perhaps rating the recipe on how it is written would be helpful to those who are considering making it-then reviews could be taken at face value. :-)

 

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Nutrition

  • Calories
  • 206 kcal
  • 10%
  • Carbohydrates
  • 5.9 g
  • 2%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 18.9 g
  • 29%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 258 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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