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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:
The reviewer gave this recipe 110 stars. This recipe average a 4.5 star rating.
Read Reviews (93)
PREP TIME  30 Min
COOK TIME  20 Min
READY IN  50 Min

SERVINGS

 (Help)
    
Servings
 

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

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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2006 by vanessajbaca
This was excellent! Like other reviewers, I used roasted red peppers out of a jar, fat-free... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2007 by cookiequeen
This was good. I am a big fan of tomato cream sauces so I thought I would switch it up and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2007 by ZachX
Very good sauce... even my mom, my toughest critic, loved it! If made with skim milk and flour... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 11, 2007 by FreakinToddles
Great recipe. First time I made this I just bought a jar of roasted red peppers and it worked... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2005 by STACEYERINCOOKS
It had an outstanding flavor. Great on tortellini! I wanted a slightly healthier version and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2003 by Caroline
I loved the flavor of this sauce. To save some time and hassle, I used bottled roasted red... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2007 by koala
This was excellent! I made half a recipe and roasted the red pepper over the fire on the stove... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 2, 2004 by LADYBUG727
To quote my fiance, "This is incredible!" I used fat-free half & half and jarred red peppers... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2003 by CHELLE48
I liked the recipe but I agree that it needed to be thicker. I reduced the cream to 1 cup and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2008 by Ali