picture courtesy allrecipes.com
Roasted Red Pepper Cream Sauce
Slightly adapted from Allrecipes.com
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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