How to Easily Prepare Roasted Red Pepper Cream Sauce

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Christina Flores

· 2 min read

Roasted Red Pepper Cream Sauce

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes

Total Time: 55 minutes

Servings: 4-6


  • 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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About Christina Flores

Hi, I am Christina Flores, author of I'm passionate about creating delicious and nutritious recipes to help people lead healthier lives. Join me on this culinary journey as we explore the world of healthy eating together!