CREAMY PEPPER SAUCE RECIPE RECIPES

ROASTED RED PEPPER CREAM SAUCE RECIPE | ALLRECIPES

Roasted Red Pepper Cream Sauce Recipe | Allrecipes image

A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.

Provided by BOB BAILEY

Categories Side Dish Sauces and Condiments Sauces Pasta Sauces Creamy

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 large red bell peppers
2 tablespoons minced garlic
¼ cup fresh basil
3 tablespoons extra virgin olive oil
2 cups half-and-half
¼ cup grated Romano cheese
4 tablespoons butter
salt and pepper to taste

Steps:

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

Nutrition Facts : Calories 205.6 calories, CarbohydrateContent 5.9 g, CholesterolContent 41.5 mg, FatContent 18.9 g, FiberContent 0.9 g, ProteinContent 3.6 g, SaturatedFatContent 9.3 g, SodiumContent 257.7 mg, SugarContent 1.8 g

PEPPER CREAM SAUCE FOR STEAKS, PASTA OR STROGANOFF RECIPE ...

Pepper Cream Sauce for Steaks, Pasta or Stroganoff Recipe ... image

I always use this sauce when I make beef tenderloin but I have also used a variation of it on pasta. You could also use this for stroganoff instead of a canned cream of mushroom soup-based sauce.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups heavy cream
3/4 cup beef stock
1 shallot, minced
2 -3 garlic cloves, minced
3 tablespoons unsalted butter
1/2-1 tablespoon cracked black pepper
3/4-1 cup sliced mushrooms (optional)
1/4 cup asiago cheese (grated, only if using for pasta)

Steps:

Add the butter to an 8-10 inch skillet on medium heat.
When butter is melted add minced shallot and garlic to pan and saute until shallots are tender. If using mushrooms add them now also.
Add cracked pepper, beef stock, and heavy cream to pan. If using cheese add it now.
Reduce heat to low and simmer 15 minutes, stirring occasionally.

Nutrition Facts : Calories 498.1, FatContent 52.8, SaturatedFatContent 32.9, CholesterolContent 185.9, SodiumContent 214.8, CarbohydrateContent 5.2, FiberContent 0.2, SugarContent 0.2, ProteinContent 3.4

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