Red Pepper Cream Sauce

1. 1

   Roast the red pepper and peel off the skin, remove seeds and membranes, then dice. I find peeling under cold running water is the quickest way to get the skins off.

2. 2

   Heat up olive oil in a saucepan - medium heat. Cook the onions until translucent. Add the minced garlic and season with Kosher salt, fresh ground black pepper and a dash of cayenne.

3. 3

   Add the red pepper and chicken broth and simmer for about 10 minutes stirring often. Pour the mixture into a blender, add heavy cream and puree. Pour the mixture back into the pan, add the basil and let the sauce reduce on low heat, stirring often to prevent burning. Add the parmesan cheese and stir thouroghly. If the sauce doesn't thicken enough you may also thicken with flour or corn starch if it is too liquidy.

4. 4

   Taste often, and add seasonings if needed.

* Per serving · 4 servings · Values may vary.