This roasted red pepper sauce is light and creamy Its easy to make with pureed roasted red peppers fresh basil and plenty of cream To speed things up you can use roasted red peppers out of a jar
Prep Time
50 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Preheat the broiler. Lightly coat the red peppers with olive oil. Cook 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.
Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
Heat oil in a large skillet over medium-low heat. Add chopped red peppers
garlic
and basil; cook and stir until flavors combine
about 5 to 10 minutes.
Carefully place mixture into a blender and puree to desired consistency. Return puree to the skillet
and reheat to a boil.
Stir in half-and-half and Romano cheese; cook and stir until cheese melts. Add butter
and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.
Cook’s Note
This sauce freezes well. It is excellent on any type of pasta
but tortellini or ravioli seems to be the best match.
