Reviewed: Oct. 29, 2007

Very good. I left out the butter, used jarred peppers, & didn't puree. There was great flavor. Next time I'm going to add sautéed onions, mushrooms, and perhaps artichoke hearts to give it a more chunky, veggie taste. Served over rotini twirls.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

mezo

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 23, 2007

I wanted it even lighter than the last reviewer, so I added a can of plum tomatoes and 3/4 cups of mushrooms for a meater flavor. I cut down the cream to 1/2cup. I put it on penne and the whole family loved it. I will definately make it again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

maryc

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
36 users found this review helpful

Reviewer:

ZachX

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2007

Even my 2 year old ate 3 plates!! We did cook Italian Sausages on the grill and then I put them in my food proccesor....this is my family's new FAVORITE!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Serendipity123

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2007

I followed the recipe to a T and it turned out quite thin. In fact, I ended up serving it with spoons. Perhaps next time I'll try less cream or adding some flour to thicken. The flavor, however, was unreal. The roasted peppers came through to just the right degree and the sweet finish complimented my 4 cheese tortellini perfectly! Great recipe, thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ChefKip

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 25, 2007

This sauce is... incredible. It is truly the best thing I have ever made. I did not use pre-made roasted red peppers, and am glad for that even though it took more time. I also have found that I really like it if the consistency is a little more chunky. I've never used a blender, just a chopper.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

IndigoDelights

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 23, 2007

This sauce is what a roasted red pepper cream sauce should taste like! - it was absolutely delicious. I did tweak the recipe a bit the second time around: 4 large red bell peppers instead of 2; 2 c. organic whole milk instead of the 2 c. 1/2 & 1/2; 2 tsp. dried basil. Even my husband who is NOT a cream sauce fan really loved this recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

OHWEEZY

Cooking Level: Expert

Home Town: Girard, Ohio, USA

Living In: Kirtland, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 5, 2007

This was very tasty but a LOT (underlined) of work. I would be inclined to use the jar of roasted peppers. When in the blender, add about a half cup of the half & half so it will fully puree rather than chop. My sister made this and added shrimp, served over penne pasta....EXCELLENT!! If using a full pound of pasta, I would double the recipe as the pasta really drinks it up. Also pass a little extra cheese.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AMOMMEE

Cooking Level: Expert

Home Town: Kearny, New Jersey, USA

Living In: Easton, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 28, 2007

Awesome. I used a less cream, more grated cheese, and no EVOO. I liked it this way because without the oil, the sauce got nice and thick. I used fresh red pepper and also a tomato. I steamed the pepper rather than roasting it, and didn't puree the veggies. It was a delicious creamy, chunky sauce over rotini pasta. I'll make it again and plan on making more to freeze for a busy night.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kristen m

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 18, 2007

made this sauce last night. put it over spaghetti with chicken. It was fantastic. It had a very good flavor that the family loved. It made enough sauce for a second day. I will love making this again in the near future.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Keith

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Waterford, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

FreakinToddles

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 19, 2007

This was so good, although I used this recipe as a base for a thicker sauce. I sauted jarred peppers, onion & garlic in EVOO. Blended, added some parm cheese, butter and just a splash of cream. I served it with crab cakes, along with a Dijon Mustard sauce. Very good. I can't wait to make the whole recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JeanPC

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2007

This was a great recipe. Followed others advice on the cornstarch and red pepper flakes. Will definitely make this again. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

W Hasler

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
31 users found this review helpful

Reviewer:

cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 6, 2007

This was so good. I used parmasan instead of ramano cheese but other than that followed the recipe. I will definatly be making this again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ANGIE

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 14, 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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Traveling_Is_Love

Cooking Level: Expert

Living In: Attitash, Vermont, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 14, 2007

I make a similar sauce and add crushed red pepper flakes..it really gives it a kick!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tracy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 9, 2007

SO good. I did add a couple sundried tomatoes to the pepper mixture before it was blended. I also used a combination of parmesan, asiago, and romano cheeses. Turned out amazing! I served this with cheese tortellini

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

christina

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 27, 2007

Fantastic! I cooked mild italian sausage 1st then took meat out and followed directions I added a dash of lemon pepper. My husband doesn't really care for peppers but he loved this.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TIVY33

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 25, 2007

I've made this recipe twice; the first time using 15 oz. jars of red peppers and the second time using fresh red peppers. Fresh is still best. I added pieces of chicken that I had previously boiled in garlic, oregano, sea salt and paprika. I used it over spaghetti I had made. It was fabulous!!! Well worth the time and effort to broil the peppers.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Gordon

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Roasted Red Pepper Cream Sauce

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!