This is simply wonderful recipe. The sauce is rich and colorful - perfect for autumn. I had several homegrown peppers I needed to use up. Mine were palm size and I used 5 (enough sauce for 4) The more cream you add the lighter the color becomes. I think 1 cup cream or less is plenty along with the butter. The sauce was thick enough to coated my Rotini very nicely. Don't be to shy with the salt - peppers are very sweet and need some salt to bring out their flavor.
Date Posted: Oct. 26, 2007
Cooking Level: Expert
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