This just might be my new favorite pasta sauce EVER and I’m usually an alfredo or carbonara sauce kind of gal. Ryan made me a surprise Valentines fancy dinner at home last month and he made this roasted red pepper cream sauce. It was SO good! So I told him he needed to make it again and show me how so I can share it here with you all! He sort of followed this recipe, but put his own twist on it. (Which usually means extra garlic, extra pepper, and onions.) The recipe I’ll share below has the changes he made. Ryan is a huge fan of extreme flavors, and believes that garlic, onions, and a bit of spice makes everything better. My favorite thing about this sauce other than the taste, obviously, is the color! Its so pretty! And my photos do not do it justice whatsoever. When I finished photographing it, I looked at my photos and was like “Eh…..It doesn’t look nearly as good as it is.” But its definitely worthy of an Italian restaurant in my humble opinion. (I can say that, since I wasn’t the one who made it. :))
Hope you enjoy the photos and recipe! Let me know if you make it and what you think!!
To make this sauce you must first roast the pepper(s)! The recipe Ryan used called for 2 peppers. On Valentines Day he just used one and it was delicious! This second time we used 2 to see what kind of difference it would make. They were both DELICIOUS. Ryan said he preferred it with one pepper because the color was lighter and it seemed creamier. I think I liked both sauces about the same. The red pepper flavor was definitely still there using one pepper so to save money I’d probably just use one in the future since red peppers are usually a little pricey.
Put the oven on broil and roast the peppers until they turn black and the skin is soft.
I was so scared I was going to completely char them all the way through! I had Ryan keep checking on them to make sure I wasn’t taking it too far! They really do get quite black!
Once they’re at that stage, take them out and put them in a plastic bag, bowl with a lid, or anything to seal in the heat and steam. This makes the skin nice and soft and ready to fall off! Let the peppers cool this way about 30 minutes. Then you’ll peel the black skin off the peppers. You’ll also remove the seeds and stems at this point. Dice up the pepper!
When its cooked a bit you’ll blend it up with an emersion blender. You can use a regular blender or food processor but leaving it in the pan is so much easier and quicker with much less cleaning. I love my kitchen aid hand mixer! Here’s what it looks like blended…
- 1 (or 2, if desired) Red Peppers
- 1/2 onion, diced
- Olive Oil
- 4-5 tbs. minced garlic
- 1/3 cup Fresh Basil
- 2 cups Cream or Half and Half
- 1 Cup Italian Blend Shredded Cheese (Or any combo of mozzarella, parmesan, romano, and provalone cheeses)
- Salt to taste
- "Lots of" Pepper (Ryan's words!)
- 4 tbs Butter
- 1/4 cup Flour
- Coat peppers with olive oil and place on foiled pan.
- Broil 20-30 until skin of peppers is black and soft.
- Place roasted peppers in plastic bag or covered bowl to keep moisture in. Let them cool 30 minutes.
- Remove skin, seeds, and stems from peppers. Dice the meat of the pepper.
- Saute diced pepper with the garlic, fresh basil, salt, and pepper about 15 minutes.
- Use an emersion blender to puree the mixture.
- Add your cream, butter, & cheese, and mix until mixture is your desired consistency. Add 1/4 flour if too thin.
- Simmer on low for a few more minutes.
- Serve over pasta!