ROASTED RED BELL PEPPER SAUCE RECIPES

Name: Roasted Red Pepper Sauce
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2 cups
Ingredients: 4 red bell peppers; 2 tablespoons olive oil; 3 cloves garlic, chopped; 1 small onion, chopped; 2 cups chicken broth; salt and pepper

ROASTED RED PEPPER SAUCE RECIPE - FOOD.COM

Roasted Red Pepper Sauce Recipe - Food.com image

Make and share this Roasted Red Pepper Sauce recipe from Food.com.

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 2 cups

Number Of Ingredients 6

Ingredients

4 red bell peppers
2 tablespoons olive oil
3 cloves garlic, chopped
1 small onion, chopped
2 cups chicken broth
salt and pepper

Steps:

Preheat oven to 425F& lightly coat a roasting pan with cooking spray.
Place whole peppers on the pan& roast, turning once, for about 20 minutes or until the peppers start to blister& burn.
Remove from oven& allow to cool; cut each pepper in half, remove the stem, seeds& pith.
Heat oil in saute pan; saute garlic& onion until the onion is translucent, about 3- 5 minutes.
Add the roasted peppers& broth; bring to a boil, lower heat& simmer for 10- 15 minutes.
Remove from heat& carefully puree in a blender.
Season to taste& pour over your favourite pasta.

Nutrition Facts : Calories 252.9, FatContent 15.7, SaturatedFatContent 2.3, CholesterolContent 0, SodiumContent 758.6, CarbohydrateContent 20, FiberContent 5.7, SugarContent 12.2, ProteinContent 8

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

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