Creamy Roasted Red Pepper Sauce

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes

Total Time: 55 minutes

Servings: 4

Ingredients:

• 4 large red bell peppers
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste

Steps to Cook:

1. Roast the Red Peppers:

• Preheat the oven to 400°F (200°C).
• Place the whole red bell peppers on a baking sheet lined with parchment paper.
• Roast the peppers for 25-30 minutes, turning occasionally, until the skins are charred and blistered.
• Remove the peppers from the oven and place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes to make the skins easier to peel.
• Once cooled, peel the skins off the peppers, remove the seeds and membranes, and chop the roasted red peppers.

2. Make the Sauce:

• In a large skillet or saucepan, heat the olive oil over medium heat.
• Add the diced onion and sauté for 5-7 minutes, until the onion is soft and translucent.
• Add the minced garlic and sauté for an additional minute, until fragrant.
• Add the chopped roasted red peppers to the skillet and stir to combine.
• Pour in the heavy cream and bring the mixture to a simmer.
• Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally, until slightly thickened.
• Remove the skillet from the heat and stir in the grated Parmesan cheese, dried basil, dried oregano, and crushed red pepper flakes (if using).
• Season with salt and black pepper to taste.

3. Serve and Enjoy:

• The creamy roasted red pepper sauce can be served over pasta, chicken, or used as a dip for bread or vegetables.
• Store any leftover sauce in an airtight container in the refrigerator for up to 5 days.

Cook’s Note:

• For a smoother sauce, you can blend the roasted red peppers, onion, and garlic in a blender or food processor before adding them to the skillet.
• If the sauce is too thick, you can thin it out with a splash of heavy cream or milk.
• Feel free to adjust the amount of crushed red pepper flakes to your desired level of spiciness.
• The sauce can be made in advance and reheated before serving.
• Garnish the finished dish with fresh basil or parsley for added flavor and visual appeal.

---