Name: Roasted Red Pepper Cream Sauce
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Red bell peppers - 2 large; Minced garlic - 2 tablespoons; Fresh basil - ¼ cup; Extra virgin olive oil - 3 tablespoons; Half-and-half - 2 cups; Grated Romano cheese - ¼ cup; Butter - 4 tablespoons; Salt and pepper to taste - 4 tablespoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Red Pepper Cream Sauce

1. Red bell peppers - 2 large

2. Minced garlic - 2 tablespoons

3. Fresh basil - ¼ cup

4. Extra virgin olive oil - 3 tablespoons

5. Half-and-half - 2 cups

6. Grated Romano cheese - ¼ cup

7. Butter - 4 tablespoons

8. Salt and pepper to taste - 4 tablespoons

How to cook deliciously - Roasted Red Pepper Cream Sauce

1. Stage

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.

2. Stage

Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.

3. Stage

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.

4. Stage

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.