Roasted Red Pepper Pasta Sauce
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 1 medium red pepper, roasted and finely chopped (roasting instructions follow)
- 1 tablespoon margarine or 1 tablespoon butter
- 1 tablespoon olive oil
- 1 clove garlic
- 2 green onions, chopped
- 2 tablespoons flour
- 1 (12 ounce) can evaporated skim milk
- 2 tablespoons chablis (optional) or 2 tablespoons other dry white wine (optional)
- 2 teaspoons dried basil
- salt and pepper
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
-
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).
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RECIPE SUBMITTED BY
Elizabeth H.
Albuquerque, New Mexico