Roasted Red Pepper Cream Sauce
This rich, decadent Roasted Red Pepper Cream sauce is one of the main ingredients in my Crab Topped Cod with Roasted Red Pepper Cream Sauce, but also makes a great sauce for pasta.
- 2 tbsp butter
- 3 cloves garlic, crushed
- salt and pepper, to taste
- 1/2 12 oz jar marinated roasted red peppers (include liquid and garlic cloves from jar)
- 1 cup heavy cream
- 1/3 tsp dried basil
Puree peppers/garlic and juices from jar in a food processor or blender until smooth. 2. In a small saucepan over medium-low heat, melt butter. 3. Once butter is melted, add fresh crushed garlic and sauté until fragrant, 1 minute. 4. Add puréed peppers, basil and salt and pepper to taste. Continue to cook until slightly thickened, stirring occasionally, 2 minutes. 5. Add the cream, stir and reduce to heat to low. Cook sauce 10-15 minutes, until thick and creamy.