Roasted Red Pepper Pasta Sauce

"Roasting brings out the best in vegetables by concentrating their essential oils. This creamy sauce is short on spiciness but long on flavor! Plus, it's easy, elegant and very romantic! Tested at high altitude."
 
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photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
10
Serves:
2
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ingredients

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directions

  • How to Roast a Pepper: There are many ways to roast peppers, but here's the method I prefer: Preheat oven to 425F degrees.
  • Lightly spray a pie tin or baking sheet with non-stick cooking spray.
  • Place whole, washed pepper on sheet and roast, turning once, for about 20 minutes, or until the pepper is soft and the skin begins to blister and burn.
  • Remove from oven and allow to cool.
  • Halve the pepper and remove stem, seeds and pith.
  • Refrigerate or freeze until ready to use.
  • Melt margarine and olive oil in saucepan over medium heat.
  • Bruise garlic clove with knife blade and add to saucepan.
  • Add onions.
  • Stir frequently until onions begin to wilt and caramelize slightly.
  • Whisk in flour.
  • Cook for 30 seconds.
  • Add evaporated milk in one smooth stream, whisking constantly.
  • Add chablis.
  • Whisk constantly until mixture comes to a boil (This process may take several minutes).
  • Boil slowly for 1 minute.
  • Add pepper.
  • Reduce heat and simmer until sauce is reduced to desired consistency, whisking occasionally.
  • Remove from heat.
  • Add basil, plus salt and pepper to taste.
  • Serve over warm pasta (I prefer bowtie, but it also goes great with linguine).

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Reviews

  1. This is fantastic! The only change I made was to use fresh basil instead of dried (my garden overfloweth -- I doubled the amount called for). DH is still raving about tonight's dinner and has asked for it again tomorrow night. Thank you for sharing!
     
  2. Not what I was looking for. Too much basil and not enough roasted red pepper flavor. Sorry.
     
  3. Just finished making this and it turned out AWESOME!! thanks for submitting. The only thing was that I miss-read and added FOUR roasted red peppers LOL .... and I didn't leave it chunky; I whipped it with my hand blender as I'm using it as a topping sauce for grilled chicken breast. :o)
     
  4. Maybe we didn't do something correctly, but my hubby and I made this tonight (followed the recipe exactly) and it wasn't terribly good. The red pepper flavor was great, but there was too much flour, I think, because the sauce turned gloppy and overly thick, and there wasn't really much flavor besides the red pepper--it was rather bland. I think it's a good basic recipe, but if I make it again, I'll add some acidic notes (maybe lemon juice or white wine vinegar--plain wine didn't seem to do it) and probably some spicy notes (red pepper flakes or paprika, perhaps).
     
  5. Very easy and comes quite pretty. It has a slightly sweet taste, which i wasn't expecting, but we enjoyed this. Next time I'm going to try adding roasted garlic to this too. Thanks!
     
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