Roasted Red Pepper Cream Sauce Recipe

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Most Helpful Positive Review

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.

—vanessajbaca

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Most Helpful Critical Review

Feb 15, 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.

—Traveling_Is_Love

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319 Ratings

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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.

—ZachX

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Mar 09, 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.

—cookiequeen

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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.

—FreakinToddles

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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!

—STACEYERINCOOKS

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Jul 02, 2004

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 help thicken the sauce. I served this over cheese ravioli...yumm. I wouldn't make the recipe as it's listed due to the fat content, but my lower fat version didn't sacrifice the taste at all!! thanks for a great recipe :o)

—LADYBUG727

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Oct 06, 2003

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 restaurant over wild mushroom ravioli and torn spinach. It was delicious and so is this recipe. Thank you Bob!

—CHELLE48

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Nutrition

Calories
206 kcal
10%

Carbohydrates
5.9 g
2%

Cholesterol
42 mg
14%

Fat
18.9 g
29%

Fiber
0.9 g
4%

Protein
3.6 g
7%

Sodium
258 mg
10%

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

Nutritional Information

Roasted Red Pepper Cream Sauce

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 206
Calories from Fat: 170

% Daily Value *
Total Fat 18.9g 29 %
Saturated Fat 9.3g 47 %
Cholesterol 42mg 14 %
Sodium 258mg 10 %
** Potassium 182mg 5 %
Total Carbohydrates 5.9g 2 %
Dietary Fiber 0.9g 4 %
Protein 3.6g 7 %
Sugars 1.8g
** Vitamin A 35 %
** Vitamin C 90 %
** Calcium 14 %
** Iron 3 %
** Thiamin 5 %
** Niacin 10 %
** Vitamin B6 11 %
** Magnesium 5 %
** Folate 12 %

* 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.