Wednesday, August 10, 2011

Spanish Roasted Red Pepper Sauce

If you have a lot of peppers from your garden, this is a great, refreshing sauce to make with pasta. It's delicious & fragrant & puts the veg to good use while maintaining the vibrant taste. 

Do not let the heavy cream worry you- go ahead & switch it out for a light alternative, it simply gives the sauce a smoother texture.

Top your favorite pasta with it, a little grated asiago... You are good to go!

Spanish Roasted Red Pepper Sauce

  • 5 red peppers
  • 3 medium tomatoes or 14 oz tomato sauce
  • 1 small Onion, diced
  • Olive Oil
  • 3 TBSp Heavy Cream
  • S & P

Place the red peppers & the tomatoes on a baking sheet & sprinkle with olive oil. Roast them under the broiler until they are blackened, roasted. Allow to cool.

Transfer the veg to the food processor & puree with a little more olive oil.

Meanwhile, saute the onion is a sauce pan on medium-high. Add the pureed mixture & stir. When the sauce is nearly heated through, add the cream. Add S & P to taste.

<3 Lishie


  1. Yum! That sounds great- I need to try this soon.

  2. Let me know if you like it! Making a lasagna with it too YUM!