ROASTED RED PEPPER GARLIC SAUCE 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

ROASTED TOMATO, GARLIC AND RED PEPPER SAUCE WITH PICI ...

Roasted Tomato, Garlic and Red Pepper Sauce with Pici ... image

Roasted Tomato, Garlic and Red Pepper Sauce with Pici

Provided by The Rachael Ray Staff

Number Of Ingredients 14

Ingredients

Olive oil
for liberal drizzling
2 bulbs garlic
ends cut to expose cloves
4 to 5 pounds Roma or plum tomatoes
halved
Salt and pepper
Several sprigs (10 to 12) fresh thyme
2 red field peppers or large bell peppers
4 leaves basil
1 1/2 pounds pici or bucatini
2 tablespoons butter
optional
Freshly grated Parmigiano Reggiano cheese

Steps:

Preheat oven to 400°F
Drizzle a little olive oil over the garlic bulbs and wrap them tightly in a foil pouch
Roast 30-40 minutes until golden and very soft, remove and reduce heat to 350°F
Arrange tomatoes on two baking sheets and drizzle with olive oil
Season with salt and pepper
Strip 5-6 small stems of thyme for each pan and sprinkle over the tomatoes
Roast 1 hour or until well-slumped
Char peppers over an open flame on a stovetop or under a broiler until the skins are evenly blackened and papery at the edges
Place in a bowl, cover and cool
Peel and seed peppers
Working in 2 batches, place a tray of tomatoes, cloves from 1 bulb of roasted garlic squished from skins, 1 roasted red pepper and 2 leaves of fresh basil in high-power blender (like a Vitamix) or a food processor and purée
Repeat with remaining tomatoes, garlic, pepper and basil
Combine in pot and simmer to keep warm
Bring a large pot of water to a rolling boil, salt water and cook pasta to al dente
Reserve a little starchy cooking water just before draining pasta, a cup or so
Toss the pasta with butter, if using, and half of the sauce
Serve pasta in shallow bowls or family-style on a large platter topped with remaining sauce
Pass lots of cheese at table

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