Monday, January 18, 2010

Roasted Red Pepper Cream Sauce

This sauce is absolutely wonderful.

Prep: 30min Cook: 20min Ready in: 50min

Serves 8
You will need:

2 large red bell peppers
2 tablespoons minced garlic
1/4 cup fresh basil
3 tablespoons extra virgin olive oil
2 cups half-and-half
1/4 cup grated Romano cheese
4 tablespoons butter
salt and pepper to taste

Step 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 and cool for approximately 45 minutes.

Step 2: Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.

Step 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.

Step 4: Place the hot mixture in blender 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 cheese melts. Add the butter and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

Step 5: Pour over your desired pasta noodle and enjoy!

No comments: