Red Pepper Cream Sauce Recipe

Name: Red Pepper Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Small Onion (minced); 3 Cloves garlic (minced); 2 Large red peppers (roasted); 1 cup chicken broth; 1/3 cup grated parmesan cheese; Half & Half or Heavy Cream; Extra Virgin Olive oil; Fresh Basil (chopped fine); Kosher Salt; Ground Black Pepper; Cayenne Pepper (optional if you don't like the heat)

Servings: persons

1 Small Onion (minced)
3 Cloves garlic (minced)
2 Large red peppers (roasted)
1 cup chicken broth
1/3 cup grated parmesan cheese
Half & Half or Heavy Cream
Extra Virgin Olive oil
Fresh Basil (chopped fine)
Kosher Salt
Ground Black Pepper
Cayenne Pepper (optional if you don't like the heat)

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
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
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
Taste often, and add seasonings if needed.

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Small Onion (minced), 3 Cloves garlic (minced), 2 Large red peppers (roasted), 1 cup chicken broth, and more.

Yes, Red Pepper Cream Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Pepper Cream Sauce

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