Pasta is my favorite comfort food… macaroni and cheese… fettuccine alfredo… lasagna! What I really love is a good sauce. Honestly, pasta is just plain boring without it!
This Roasted Red Pepper Sauce is rich, creamy, and cheesy, balanced with the flavors of fresh basil and red peppers. Roasting peppers couldn’t be simpler but it adds great flavor to sauces (and dips, like my Roasted Red Pepper Hummus).
If you’ve never roasted peppers (or if it’s your favorite thing ever) you should give this recipe a try!
Roasted Red Pepper Sauce 4 servings
- 2 large red bell peppers
- 2 large garlic cloves (minced)
- 1/4 cup onion (chopped)
- 1/4 cup fresh basil (chopped)
- 3-4 tbsp olive oil
- 1 cup half-and-half
- 1/3 cup parmesan cheese
- salt and pepper to taste
- 1 tbsp cornstarch (optional)
- your favorite pasta
Turn oven broiler on to high. Slice peppers in half and remove core and seeds. Place peppers (skin side up) on baking sheet.
Put into the oven and broil until pepper skins are well charred. Place cooked peppers into a bowl and cover tightly with plastic wrap. Let sit for 10-15 minutes and then peel the skin from the peppers.
Chop cooked peppers and place them into a pot along with garlic, basil, onion, and olive oil. Cook until garlic and onion are translucent. Place cooked pepper mixture into blender, along with half-and-half, and blend until smooth. Pour back in pot and bring up to a simmer. Stir in cheese and let melt. Add salt and pepper to taste. If you’d like sauce to have a thicker consistency, whisk in cornstarch. Simmer for several more minutes, until sauce has thickened.
Serve over your choice of pasta! I love the tiny bow-tie pasta, and cheese ravioli or tortellini! Do you have a favorite pasta?