Roasted Red Pepper Cream Sauce
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 253.0
- Total Fat: 22.2 g
- Cholesterol: 52.3 mg
- Sodium: 363.7 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 0.9 g
- Protein: 6.5 g
View full nutritional breakdown of Roasted Red Pepper Cream Sauce calories by ingredient
Introduction
This recipe is a modification from one I found that required you to roast your own peppers. Instead, I use 3 jars of store-bought roasted red bell peppers (which is more than the original recipe required, adding more pepper flavor to the sauce). I also add cayenne pepper to give an extra kick to the sauce (you can add more if you like, or remove it altogether if you don't do well with spice). This sauce tastes delicious with everything - you can serve it over cheese tortellini, whole wheat pasta, or just a grilled chicken breast. It's so versatile!! This recipe is a modification from one I found that required you to roast your own peppers. Instead, I use 3 jars of store-bought roasted red bell peppers (which is more than the original recipe required, adding more pepper flavor to the sauce). I also add cayenne pepper to give an extra kick to the sauce (you can add more if you like, or remove it altogether if you don't do well with spice). This sauce tastes delicious with everything - you can serve it over cheese tortellini, whole wheat pasta, or just a grilled chicken breast. It's so versatile!!Number of Servings: 8
Ingredients
-
3 jars - roasted red bell peppers, chopped
4 cloves - fresh garlic, minced (or more if you like - I always add more)
1/4 cup - fresh basil, chopped
3 T - extra virgin olive oil
2 cups - half & half
1/4 cup - grated Romano cheese
4 T - unsalted butter
1/4 t - cayenne pepper
Salt & pepper to taste
Directions
In a skillet, cook garlic, basil and red peppers in 3 tablespoons of olive oil over medium heat - be sure to stir so the ingredients don't burn. Let simmer for 10-15 minutes, allowing the flavors to meld.
Place mixture in blender and puree to desired consistency (it's hot, so be careful). Pour the puree back into the skillet and bring to a boil. Then stir in the half & half, cayenne pepper, Romano cheese and salt & pepper to taste; cook until the cheese melts completely. Add the butter, 1 tablespoon at a time, and stir until it's melted.
Let it simmer for about 5 minutes, then pour it over your favorite foods - tortellini, ravioli, plain pasta, chicken, whatever!! It's even a great sauce for chicken lasagna!
The recipe makes about 8 3/4-cup servings. We always have a TON of leftovers for use later.
Number of Servings: 8
Recipe submitted by SparkPeople user PHOENIX1429.
Place mixture in blender and puree to desired consistency (it's hot, so be careful). Pour the puree back into the skillet and bring to a boil. Then stir in the half & half, cayenne pepper, Romano cheese and salt & pepper to taste; cook until the cheese melts completely. Add the butter, 1 tablespoon at a time, and stir until it's melted.
Let it simmer for about 5 minutes, then pour it over your favorite foods - tortellini, ravioli, plain pasta, chicken, whatever!! It's even a great sauce for chicken lasagna!
The recipe makes about 8 3/4-cup servings. We always have a TON of leftovers for use later.
Number of Servings: 8
Recipe submitted by SparkPeople user PHOENIX1429.