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ROASTED RED PEPPER SAUCE OVER PASTA - roasted red peppers are balanced beautifully with cream and pamesan cheese for a luxurious sauce #sauce #happilyunprocessed

Roasted Red Pepper Sauce


Roasted red peppers are beautifully balanced with cream and parmesan cheese for a luxuriously creamy sauce made in mere minutes!



  • 3 Red Bell Peppers
  • 23 Tablespoons Olive Oil, divided
  • 1/2 Onion, diced
  • 2 Tbsp Garlic, minced
  • 11 1/2 Cups Half and Half (or 3/4 Cup Heavy Cream & Whole Milk)
  • 1 teaspoon Cornstarch
  • 1/3 Cup Romano or Parmesan Cheese
  • 1/4 Cup Fresh Basil, julienned
  • salt and pepper to taste



  1. Cut the peppers in half and remove the seeds.
  2. Lightly coat them with olive oil and place them cut side down on cookie sheet.
  3. Preheat the broiler to 500 and place the peppers on the 3rd rack down. Let them roast and blacken for approx. 15 minutes.
  4. Cover them with a glass bowl or put them in a paper bag to steam for approx. 5-10 min.
  5. When cool, remove the skin from the peppers and cut into small pieces.


  1. In a sauce pan, over med heat, saute the onions in 1 Tablespoon of olive oil until they begin to soften, approximately 4-5 minutes.  Add the garlic and cook 30 seconds more.  Add the chopped roasted peppers.  Cook a minute more.
  2. Transfer the mixture to a food processor and blend until you get the desired consistency. You can leave a few chunks of pepper in there or make it totally smooth, your call.
  3. Put the mixture back into the sauce pan and add the half & half.  Let it come to a simmer.  Combine the cornstarch with 1 Tablespoon of water and add.  Add the parmesan cheese.
  4. Season to taste with salt and pepper and add the basil.
  5. Serve over your favorite pasta, chicken, fish or add to sandwiches.


All nutrition information is approximate:
Calories 235; Fat 18.6 gr; Cholesterol 58 mg; Sodium 232 mg; Carbs 11.4 gr; Fiber 1.7 gr; Sugar 5.9 gr; Protein 6.8 gr


  • Serving Size: 4 servings