This red pepper cream sauce recipe is a cream-based sauce, seasoned with paprika, lemon juice, white pepper, and cayenne pepper. It's great with ravioli.
Preparation Time
5 mins
Cooking Time
35 mins
Total Time
40 mins
Calories
216 Calories
Recipe Instructions
Step 1
Fill blender halfway with sauce. Cover and hold lid down with a towel; pulse a few times before leaving on to blend until smooth. Repeat with remaining sauce. Serve hot.
Step 2
Combine bell peppers and heavy cream in a saucepan over medium heat; bring to boil. Reduce heat to medium-low; simmer, stirring occasionally, until cream reduces to about 1 cup, about 30 minutes. Off heat, stir in lemon juice, paprika, salt, white pepper, and cayenne pepper.