"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Roasted Red Pepper Cream Sauce Recipe

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This recipe for Roasted Red Pepper Cream Sauce, by , is from The Shanahan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nandy
Added: Friday, November 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 large red bell peppers
2 T. minced garlic
1/4 c. fresh basil
3 T. olive oil
1 tsp. red pepper flakes
2 c. half and half
1/4 cup grated Romano cheese
4 T. butter
salt and pepper to taste

Directions:
Directions:
Preheat broiler. Lightly coat re peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has slightly softened. Place peppers in a paper bad to cool for about 45 min.
Remove the seeds and skin from the peppers, and cut the peppers into small pieces.
In a skillet, cook and stir the garic, basil, red peppers and red peppeeeer fales, in 3 tsp. of olive oil over medium heat. Cook for 10 min.
Place 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 the cheese melts. Add the butter and stir until the cheese melts. Add the butter and stir until melted. Season with salt and pepper. Simmer for 5 min.

Personal Notes:
Personal Notes:
This is a pain to make, but it is so good. It is excellent on any type of pasta but tortellini or ravioli seems to be the best match. Freezes well.

 

 

 

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