Reviewed: Jan. 22, 2007

I served this sauce over a mixture of cheese filled spinach and plain tortellini and it was absolutely delicious. I took some tips from other viewers and used an extra bell pepper and decreased the cream and added a bit of cornstarch. I liked the extra pepper but didn't need to decrease the cream, especially with the cornstarch. I served it with a salad (using the Restaurant Style House Salad recipe from this site) and french bread. My son is still talking about it two days later. I feel like a gourmet chef! I can hardly wait to make it again.

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bonnie

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Reviewed: Jan. 15, 2007

Very flavorful sauce...I only had a jar of roasted peppers and used that, which turned out excellent. I served this over pan seared pork medallions and potato filled pierogies. I would make this recipe over again.

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Belinda

Cooking Level: Expert

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Reviewed: Jan. 8, 2007

I will definitely make this again. I used jarred peppers, added 1/2 tsp dried sage, and did not add the butter. It worked great over farfalle with veggie sausage and roasted acorn squash. Awesome sauce!

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Recipe Hunter

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Reviewed: Dec. 30, 2006

This was really good. I wanted to re-create one of my fave restuarant dishes, so I chose this recipe. I used a 15 oz. jar of roasted red peppers. Pureed everything with my immersion blender. I served this over fresh spinach-ricotta raviloi, topped with shredded parm and drizzled with a balsamic reduction. (Google "balsamic reduction recipe" if interested). All of the flavors went so well together; this sauce was really highlighted by the balsamic. A very good meal. We ate less than half; I froze the other part. Hopefully it will be just as good!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: 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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vanessajbaca

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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Reviewed: Nov. 11, 2006

I felt it was lacking in something. Just a very weak flavor. I had high hopes for this recipe after reading the comments. I think I will try again with more garlic, red pepper and salt.

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Veronica

Cooking Level: Intermediate

Home Town: Greenfield, Indiana, USA

Living In: Cape Coral, Florida, USA

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Reviewed: Oct. 7, 2006

This was fantastic, even after I made a couple changes to make this lower cal/lower fat. Instead of the half and half, I used half skim milk and half neufchatel. I used an immersion blender, so this sauce was not lumpy whatsoever. It was smooth and creamy and wonderful. Oh, I also doubled the amount of fresh basil to suit our own tastes. This will be made again.

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purple_octopus

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Reviewed: Sep. 22, 2006

yes, this ends up somewhat lumpy, but it's still a good sauce. I might try using a mortar to smush the pepper even more next time. Omit the butter, not needed IMO. I also add some cayenne to the cream mixture as it's thickening. To easily peel the peppers, slice them down the length of it on one side - then open and flatten the entire pepper skin side up on your cutting board. Scrape your knife blade down the length of the pepper and the skin will easily come off.

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Meandmsjones

Cooking Level: Intermediate

Home Town: Minocqua, Wisconsin, USA

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Reviewed: Sep. 16, 2006

This was very good. I added about 1/4 of a medium sweet onion and some cubed chicken. I sauteed the chicken first and then used the same pan to make the sauce. I didn't remove it from the pan to blend, I used a hand blender (my boat motor:)) and it turned out great. So easy and simple to make. I also used the fat free 1/2 & 1/2. Will definately make it again

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Sarabeth20

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2006

Oh my...we loved this! And this is coming from someone who isn't a huge fan of red peppers. I cut the recipe in half and used the roasted red peppers from my grocery store. I also added a medium shallot which I finely diced. The only other changes I made were to reduce the amount of butter to 1 Tbsp, but IMHO you could probably omit the butter altogether. I also forgot to add the cheese but we just sprinkled it on our pasta at the end and it was fine. In the end, I whipped this up in about 20 minutes and it was just delicious...a keeper for sure!

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Jul. 6, 2006

this was really good. i love pasta and white sauces and this was nice and subtle and just very yummy!. i will definitely be making it again.

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terka

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Feb. 25, 2006

I used a jar of roasted red peppers and fat-free half and half...so maybe that made a big difference... But the sauce came out a bit chunky and the flavor just wasn't great. I won't make this again and will probably end up throwing the sauce I froze.

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LMB27

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Reviewed: Feb. 8, 2006

This sauce is great. Add a little crushed red pepper for spice. I bake chicken, boil some linguine and toss it altogether. My husband thinks it is fantastic!

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ZIFFY5

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Reviewed: Jan. 27, 2006

Excellent Sauce. I roasted the red peppers on my outdoor grill-be sure to blackened them well. Added a touch of white wine at the end to thin the sauce out a little bit. This recipe is a definate keeper. Try it - you won't be disappointed.

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Gigi

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2006

A very lovely sauce. I served it with pan-seared scallops. The prep time was legnthy but worth the effort.

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JENNASEA

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Reviewed: Jan. 8, 2006

WONDERFUL RECIPE! My husband just loves it! I found that if you cook 3 peppers instead of 2 the sauce is thicker. Great!

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ROBANDKI

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Reviewed: Nov. 21, 2005

This is easy to make and tastes great!

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Laura Leslie

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Reviewed: Oct. 29, 2005

Excellent, rich thick and creamy - made with double the peppers. Exactly what I was looking for in a creamy pasta sauce, considering I can't get enough of roasted peppers these days.

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Katharsis

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Aug. 4, 2005

Loved this! Very light and tasty- super easy too

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chefrachel

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Reviewed: 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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STACEYERINCOOKS

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Roasted Red Pepper Cream Sauce

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