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Roasted Red Pepper Cream Sauce on Pasta
From Dorothy McNett's recipes at www.dorothymcnett.com.
2-3 red bell peppers, roasted and peeled
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.