ROASTED RED PEPPER CREAM SAUCE
Number Of Ingredients 7
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.
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Daniel Chukwuemeka
[email protected]I'm going to try making this sauce this weekend. I'll let you know how it turns out!
Chami Jayalath
[email protected]This sauce is definitely a good starting point. I think it could be improved with a few tweaks.
Limon Limonnn
[email protected]I'm not a big fan of roasted red peppers, but I thought this sauce was pretty good. I might make it again sometime.
Atif Masood
[email protected]Overall, I thought this sauce was just okay. It wasn't bad, but it wasn't anything special either.
Maooz Ahmad
[email protected]This sauce is a bit too rich for my taste. I think I'll try a different recipe next time.
Rashid Sandila
[email protected]I'm not sure what I did wrong, but my sauce didn't have much flavor. Maybe I used old roasted red peppers?
Ovik Das
[email protected]I followed the recipe exactly, but my sauce turned out too thin. I think I must have added too much milk.
za na
[email protected]This sauce is a little too spicy for my taste. Next time, I'll use less chili flakes.
Mohamad Najafian
[email protected]I'm allergic to dairy, so I used almond milk instead of heavy cream. It turned out great!
Crete Rafael
[email protected]This sauce is so easy to make, even for a beginner cook. I highly recommend it!
Beckett Spruill
[email protected]I love how versatile this sauce is. I've used it on pasta, chicken, and fish, and it's always delicious.
Cathrine Joseph
[email protected]This sauce is a great way to use up leftover roasted red peppers. It's also a great way to get your kids to eat their vegetables.
Sami Sundrana
[email protected]I'm not usually a fan of cream sauces, but this one is an exception. It's light and flavorful, and it doesn't weigh you down.
Ab Hameed Rao
[email protected]This sauce is amazing! I've made it several times now and it's always a hit. It's perfect for a quick and easy weeknight meal.
Phil Ryan
[email protected]Roasted red pepper cream sauce is my new favorite pasta sauce. It's so easy to make and it's packed with flavor. I love the smoky flavor from the roasted peppers.
Md Ikram
[email protected]Made this sauce last night and it was delicious! I added a bit of extra garlic and chili flakes for a little spice. It was the perfect sauce for my homemade gnocchi.
Ace Onner
[email protected]This roasted red pepper cream sauce is a flavor bomb! It's creamy, tangy, and has a hint of sweetness from the roasted red peppers. I served it over pasta and it was a hit with my family. Definitely a keeper!