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Roasted Red Pepper Cream sause Recipe

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This recipe for Roasted Red Pepper Cream sause is from The Isherwood Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
* 2 large red bell peppers (i used the bottled already roasted and peeled red 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 (if u want to make it more like a spicy alfredo sauce double the amount of cheese and ad 1/2 half and half)
* 4 tablespoons butter
* salt and pepper to taste
Directions:
Directions:
DIRECTIONS

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 to cool for approximately 45 minutes. (again skip this step and just buy the already roasted and peeled in a bottle)
2. Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
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.
4. Place mixture in blender (careful it is hot), 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 melted. Season with salt and pepper to taste. Simmer for 5 minutes.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
PREP TIME 30 Min
COOK TIME 20 Min
READY IN 50 Min

Throw over some spaghetti

 

 

 

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