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