Thursday, January 27, 2011

Roasted Red Pepper Cream Sauce

We got several red peppers in our produce co-op this week and I was searching for a great recipe to incorporate them. I found this one on allrecipes and it was perfect. I served it over noodles and my girls LOVED it. Lauren ate all of us under the table though, with her three servings. Not only was it a hit, but it was totally different from a regular spaghetti or cream sauce and has some really healthy ingredients too!
picture courtesy
Roasted Red Pepper Cream Sauce
Slightly adapted from

2 large red bell peppers
2 Tbs. minced garlic
1/4 c. chopped fresh basil
2 Tbs. olive oil
2 cups 1% milk (or use something richer for a richer flavor)
1/4 cup grated fresh Romano cheese
Salt and pepper, to taste
2 Tbs. Butter (optional)

Preheat broiler on high. Lightly coat the pepper with olive oil and broil until very blackened on all sides (or use some already roasted from a jar). This will take a while, so be patient! Place in a resealable plastic bag (seal it) and let cool for about 45 minutes. Cook pasta according to package directions (penne is recommended here). Remove the seeds, stems and outer skin (it should peel right off). Chop into bite-sized pieces. Heat olive oil in a large skillet and saute peppers, garlic and basil for 10 minutes on medium heat so flavors can meld. Place mixture in blender and blend to desired consistency. Remove back to pan and add milk and cheese, bring to a boil for a couple of minutes while cheese melts and sauce thickens. Add salt and pepper and butter, if desired (I added it and thought it was a little too rich). Simmer for 5 minutes. Add sauce to pasta and stir until combined. Sprinkle more cheese on top, if desired. Enjoy!


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