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Roasted Red Pepper Cream Sauce
SUBMITTED BY:
BOB BAILEY
PHOTO BY:
earthchickie
"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."
RECIPE RATING:
Read Reviews
(93)
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PREP TIME
30 Min
COOK TIME
20 Min
READY IN
50 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 large red bell peppers
2 tablespoons minced garlic
1/4 cup fresh basil
3 tablespoons extra virgin olive oil
2 cups half-and-half
1/4 cup grated Romano cheese
4 tablespoons butter
salt and pepper to taste
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DIRECTIONS
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.
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REVIEWS
Reviewed on Nov. 30, 2006 by
vanessajbaca
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vanessajbaca
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.
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8 users found this review helpful
This was excellent! Like other reviewers, I used roasted red peppers out of a jar, fat-free...
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Reviewed on Mar. 9, 2007 by
cookiequeen
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cookiequeen
Mar. 9, 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.
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5 users found this review helpful
This was good. I am a big fan of tomato cream sauces so I thought I would switch it up and...
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Reviewed on Oct. 17, 2007 by
ZachX
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ZachX
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.
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4 users found this review helpful
Very good sauce... even my mom, my toughest critic, loved it! If made with skim milk and flour...
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Reviewed on Jul. 11, 2007 by FreakinToddles
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FreakinToddles
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.
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4 users found this review helpful
Great recipe. First time I made this I just bought a jar of roasted red peppers and it worked...
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Reviewed on Jul. 20, 2005 by STACEYERINCOOKS
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STACEYERINCOOKS
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!
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4 users found this review helpful
It had an outstanding flavor. Great on tortellini! I wanted a slightly healthier version and...
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Reviewed on Aug. 28, 2003 by Caroline
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Caroline
Aug. 28, 2003
I loved the flavor of this sauce. To save some time and hassle, I used bottled roasted red peppers. I also used fat-free half-and-half. I agree with one of the reviews, which indicated the sauce might be better thickened a little, so I add some cornstarch (about 1/2 to 1 teaspoon) with the half-and-half and keep whisking to prevent lumps. I served this over regular linguine with some spicy Italian sausage on the side. Absolutely wonderful!!
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4 users found this review helpful
I loved the flavor of this sauce. To save some time and hassle, I used bottled roasted red...
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Reviewed on Dec. 5, 2007 by koala
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koala
Dec. 5, 2007
This was excellent! I made half a recipe and roasted the red pepper over the fire on the stove instead of the oven. Then I put it in a sealed bag for about 10 minutes before removing the charred skin. The skin came off with ease. This recipe took quite a bit of time, but it was well worth the time and effort. Next time I might make one big batch of the red pepper, basil and garlic puree and freeze it. Thanks for the wonderful recipe!
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3 users found this review helpful
This was excellent! I made half a recipe and roasted the red pepper over the fire on the stove...
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Reviewed on Jul. 2, 2004 by
LADYBUG727
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LADYBUG727
Jul. 2, 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)
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3 users found this review helpful
To quote my fiance, "This is incredible!" I used fat-free half & half and jarred red peppers...
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Reviewed on Oct. 6, 2003 by CHELLE48
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CHELLE48
Oct. 6, 2003
I liked the recipe but I agree that it needed to be thicker. I reduced the cream to 1 cup and increased the romano cheese to 1/3 cup. I omitted the butter, salt and pepper. I had this in a restaurant over wild mushroom ravioli and torn spinach. It was delicious and so is this recipe. Thank you Bob!
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3 users found this review helpful
I liked the recipe but I agree that it needed to be thicker. I reduced the cream to 1 cup and...
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Reviewed on Jan. 25, 2008 by
Ali
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Ali
Jan. 25, 2008
I really enjoy this sauce. I've made it twice in the last few weeks. The first time it was a bit week so the next time I doubled the peppers and added a little more spice with paprika and red pepper flakes. Blended it the first time, just chopped the second time, both textures were great, you can't really go wrong. Can't wait to make it aga