Roasted Red Pepper Sauce

A creamy roasted red pepper sauce that's perfect for any pasta made from scratch by blending roasted peppers, garlic, basil, cream, and Romano cheese.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 206 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

Carefully place mixture into a blender and puree to desired consistency. Return puree to the skillet, and reheat to a boil.

Step 5

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.