Roasted Red Pepper Cream Sauce

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes

Total Time: 55 minutes

Servings: 4-6

Ingredients:

• 3 large red bell peppers
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup vegetable or chicken broth
• 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 your 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 a lid or plastic wrap, and let them steam for 10 minutes.
   • Peel the skins off the peppers, remove the seeds and membranes, and roughly chop the roasted red peppers.

2. Make the Sauce:

   • In a medium saucepan, heat the olive oil over medium heat.
   • Add the diced onion and sauté for 3-4 minutes, until the onion is translucent.
   • Add the minced garlic and sauté for an additional minute, until fragrant.
   • Add the chopped roasted red peppers, heavy cream, Parmesan cheese, broth, dried basil, dried oregano, and crushed red pepper flakes (if using).
   • Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
   • Season with salt and black pepper to taste.

3. Blend the Sauce:

   • Transfer the sauce to a blender or use an immersion blender to blend the mixture until smooth and creamy.
   • If the sauce is too thick, add a bit more broth or cream to reach the desired consistency.

4. Serve and Enjoy:

   • The roasted red pepper cream sauce can be served over your favorite pasta, gnocchi, or as a topping for grilled or roasted meats and vegetables.
   • Garnish with additional Parmesan cheese, fresh basil, or a drizzle of olive oil, if desired.

Cook’s Note:

• For a spicier sauce, add more crushed red pepper flakes or a pinch of cayenne pepper.
• If you prefer a smoother texture, you can strain the sauce through a fine-mesh sieve after blending to remove any remaining pepper skins or seeds.
• This sauce can be made in advance and stored in an airtight container in the refrigerator for up to 5 days. Reheat gently before serving.
• Leftover sauce can also be frozen for up to 3 months. Thaw in the refrigerator before reheating and using.
• Experiment with different types of peppers, such as bell peppers, roasted red peppers, or even a combination of peppers, to create unique flavor variations.

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