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.