Roasted Red Pepper Creamy Pasta 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.
Servings: 4
Ingredients
- 2 tablespoon butter
- 1 cup marinated roasted red peppers (include some liquid from marinade too)
- 3 cloves garlic, crushed/minced
- salt and fresh ground pepper, to taste
- 1 teaspoon dried basil
- 1 cup heavy cream
Instructions
- 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 and salt and pepper to taste. Continue to cook until slightly thickened, stirring occasionally, 2 minutes. 5. Add the dried basil and cream, and cook sauce 6-10 minutes, stirring occasionally, until slightly thickened. Notes:Serve with your favorite pasta, or as a dip or sauce for fish and other proteins! If serving with pasta, transfer cooked pasta into sauce and allow to finish cooking in sauce for best results. Add any pasta water as needed, and finish with plenty of grated parmesan cheese! This recipe makes enough sauce for ½ lb pasta.