Roasted Red Pepper Cream Sauce

Roasted Red Pepper Cream Sauce

Made  times

"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."
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50 m servings 206 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 258 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 369 Ratings

Most helpful positive review

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 t...

Most helpful critical review

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 o...

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 t...

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 foo...

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 ...

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 e...

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 r...

Oh my good Lord in Heaven-please let this sauce adorn the pasta at the banquet table when I get there!!!! Out of this world good, and not that difficult to make. It would work well with any ki...

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 he...

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 re...

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...

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