Red Pepper Cream Sauce Recipe -
Red Pepper Cream Sauce Recipe
  • READY IN 40 mins

Red Pepper Cream Sauce

Recipe by  

"The delicious sauce is always a hit! Serve it with your favorite raviolis."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    5 mins
  • COOK

    35 mins

    40 mins


  1. Combine the bell peppers and heavy cream in a pot and bring to boil over medium heat; reduce heat to medium-low and continue simmering, stirring occasionally, until the cream reduces to about 1 cup, about 30 minutes. Remove from heat and stir in the paprika, lemon juice, salt, white pepper, and cayenne pepper.
  2. Pour the sauce into a blender. Hold the lid firmly with a towel while blending, using a few quick pulses to get the sauce moving before leaving it on to blend until smooth. Serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Dec 13, 2010

I added a teaspoon of minced garlic, some parm shredded cheese and a little extra cayenne pepper and the recipe turned out great! I mixed some italian sausage and penne pasta with the sauce. It was Great!! Thank you for this recipe! It is easy and excellent!!

Most Helpful Critical Review
Sep 26, 2011

Did not have enough red peppers so used an orange instead of one of red, hoping that was the reason for the bland taste - had to add lots of Tabasco and red pepper flakes to dress it up. Not sure if I will, but if I make it again, will definitely have to spice it up!

Sep 01, 2010

This was very tasty. I was looking for a spicy sauce and so I added a lot more cayenne to suit our tastes. All seasonings (except lemon) were added to the cream mixture to infuse in the sauce. I also steamed some chopped, tri-colored peppers and tossed the sauce in with the peppers and some cooked chicken. Poured the sauce, pepper and chicken mixture over some radiatore pasta noodles. Topped with crushed red pepper and graded Parmesan cheese. Delish!

Nov 03, 2009

This recipe is phenomenal! Very tasty, easy to make and very versatile. I added the spices to the simmering pepper and cream mixture so the flavors would infuse with the sauce. I let it simmer, stirring occasionally for 40 minutes and it only reduced by a 1/4 of the liquid...but was wonderful anyway! I may never eat tomato sauce again!

Jul 07, 2011

This sauce is fabulous! And so easy. It did take longer than 30 minutes for mine to reduce but maybe I wasn't cooking it at a high enough temp for fear of scalding the cream. We had a bunch leftover so I greased my muffin pan and poured in the remaining sauce, then froze. I wrapped each one in saran wrap and stored in the freeze. Now we can pull out individual servings when ever we want. We also served it over crab cakes. Delicious!

Oct 20, 2011

Wow, amazing. I had low expectations for this, I tried several times at making a different red pepper cream sauce from this site and was not a fan. I'm so glad that I tried this one! I forgot red bell peppers when I went to the grocery store but had a jar of roasted red peppers so I used that instead (it had 2 peppers in it). I also wanted to make this a bit lower in calories so I used half skim milk the rest half and half in place of the cream. Used hot paprika too. This one is going in the fav's folder, thanks so much for the recipe:) Edit 10/20/11, I recently made this recipe again using fresh red bell peppers, I must say that I really enjoyed this sauce more the last time that I made it using the roasted red peppers, they really enhance the flavor. This sauce is amazing either way though.

Jan 05, 2011

This was a very good recipe my boyfriend and I enjoyed it. It was bright and full of flavor. I will definitely make it again.

Nov 23, 2009

This is a great recipe. I loved the simple ingredients and the powerful yet subtle flavor. Thanks for a great recipe!


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  • Calories
  • 216 kcal
  • 11%
  • Carbohydrates
  • 3.8 g
  • 1%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 22.1 g
  • 34%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 242 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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