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

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.