Roasted Red Pepper Cream Sauce on Pasta Recipe

From Dorothy McNett's Recipe Book.

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See Also: Pasta · Sauces and Marinades

Roasted Red Pepper Cream Sauce on Pasta

From Dorothy McNett's recipes at

2-3 red bell peppers, roasted and peeled
1/4 teaspoon fine sea salt (maybe more)
1/4 teaspoon finely ground peppercorns
1 tablespoons extra virgin olive oil
1/2 cup half and half, or heavy cream

cooked ravioli or other pastas
freshly grated Parmigiano-Reggiano or Pecorino cheese
fresh or dried basil

Roast peppers as directed. Peel, remove membrane. Puree in food processor or put through a food mill to reduce to a pulp. Heat gently in a pan or in microwave, adding salt, pepper, and olive oil. Gently stir in the cream, do not let mixture boil. Adjust seasonings and consistency, adding more cream or warm broth to get the thickness you desire. Serve with freshly cooked pasta, sprinkle with cheese, and garnish with basil.

Recipe created 1999-10-05.

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