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Roasted Sweet Pepper Pasta Sauce
I pretty much created this sauce by waking one day and saying to myself, "You know what would be good..?" Sweet and savory, I found that this sauce is pretty tasty with or without the cream.

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15 mL 1 tablespoon butter or margarine
1 1 medium sweet or red onion, sliced into half rings
1 1 clove garlic, crushed
15 mL 1 tablespoon brown sugar
350 ml 12 oz canned or jarred roasted red peppers, drained
15ml 1 tablespoon olive oil
5ml 1 teaspoon salt
15ml 1 tablespoon fresh basil
15ml 1 tablespoon fresh cilantro
250ml 1 cup cereal cream (10% milk fat)

Directions:

  • Get roasted peppers and whirl in the blender with olive oil until smooth. Add salt, basil and cilantro and blend until, um, blended. Blend less if you want it a bit chunky. Keep on whirling it if you're after a smoother sauce.
  • In sauce pan over medium heat, melt butter and add onions and garlic. Stir to coat then sprinkle with brown sugar. Cook (approx 13 minutes) stirring constantly until onion mixture turns translucent.
  • Stir pepper blend into the onion mixture and stir until incooperated.
  • Stir in cream. Turn heat to low and cover. Let simmer for 5 minutes.

Serving Notes:

  • Great with Linguini.
  • Serve garnished with fresh cilantro and basil.

Substitution Notes:

  • The sauce is great without the cream. The flavour is more zippy and you're looking at much less sauce being produced, so you will have to compensate by doubling the recipe unless you are serving for less people. This version of the sauce will have a very lovely red colour to it.
  • Fresh basil can be substituded with 5 mL of dried basil. I wouldn't replace the fresh cilantro, however.
  • Next time I make this, I am going to try replacing the roasted red peppers with roasted yellow peppers.

Source:

  • My head. It just kinda came to me.