Roasted Red Pepper Cream Sauce

Roasted Red Pepper Cream Sauce (from AllRecipes, Total Time: 50 minutes, Servings: 8)

Ingredients

·         1 container roasted red peppers

·         2 Tbsp. minced garlic

·         ¼ cup fresh basil

·         3 Tbsp. extra virgin olive oil

·         2 cups half-and-half (I used fat-free)

·         ¼ cup grated Romano cheese

·         4 Tbsp. butter

·         salt and pepper to taste

Directions

1.      Chop peppers into small pieces, removing seeds as you go.

2.      In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.

3.      Place mixture in blender (careful it is hot), and puree to desired consistency.

4.      Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

I served this sauce over a Mediterranean ravioli.  I think next time, I’ll choose regular pasta.  I’ll also use regular half and half instead of fat-free because our sauce ended up thin.  It had a slightly sweet flavor to it, I’m not sure if that was the sauce or the pasta.  I had to add some red pepper flakes to mine to get some good flavor out of it, so next time I’ll throw that in while its cooking.  Not a bad sauce, but I’ve had better.