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- Dish type
- Side dish
This cream-based sauce is seasoned with paprika, lemon juice, white pepper and cayenne pepper. Delicious with ravioli.
6 people made this
- 2 red peppers, cut into chunks
- 500ml double cream
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- 3/4 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1 pinch cayenne pepper
MethodPrep:5min ›Cook:35min ›Ready in:40min
- Combine the red peppers and cream in a pot and bring to the boil over medium heat; reduce heat to medium-low and continue simmering, stirring occasionally, until the cream reduces to about 250ml, about 30 minutes. Remove from heat and stir in the paprika, lemon juice, salt, white pepper and cayenne pepper.
- Pour the sauce into a blender. Hold the lid firmly with a kitchen towel while blending, using a few quick pulses to get the sauce moving before leaving it on to blend until smooth. Serve hot.
Reviews & ratingsAverage global rating:(52)
Reviews in English (43)
I added a teaspoon of minced garlic, some parm shredded cheese and a little extra cayenne pepper and the recipe turned out great! I mixed some italian sausage and penne pasta with the sauce. It was Great!! Thank you for this recipe! It is easy and excellent!!-10 Dec 2010
by Mrs. B
This recipe is phenomenal! Very tasty, easy to make and very versatile. I added the spices to the simmering pepper and cream mixture so the flavors would infuse with the sauce. I let it simmer, stirring occasionally for 40 minutes and it only reduced by a 1/4 of the liquid...but was wonderful anyway! I may never eat tomato sauce again!-03 Nov 2009
by Flower Fan
This was very tasty. I was looking for a spicy sauce and so I added a lot more cayenne to suit our tastes. All seasonings (except lemon) were added to the cream mixture to infuse in the sauce. I also steamed some chopped, tri-colored peppers and tossed the sauce in with the peppers and some cooked chicken. Poured the sauce, pepper and chicken mixture over some radiatore pasta noodles. Topped with crushed red pepper and graded Parmesan cheese. Delish!-01 Sep 2010
Cod in Creamy Red Roasted Pepper Sauce
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- 1 pound uncooked farfalle (bow tie pasta)
- 2 teaspoons extravirgin olive oil
- ½ cup finely chopped onion
- 1 (12-ounce) bottle roasted red bell peppers, drained and coarsely chopped
- 2 teaspoons balsamic vinegar
- 1 cup half-and-half
- 1 tablespoon tomato paste
- ⅛ teaspoon ground red pepper
- 1 cup (4 ounces) freshly grated Parmigiano-Reggiano cheese, divided
- Thinly sliced fresh basil (optional)
Cook the pasta according to package directions, omitting salt and fat.
Heat oil in a large skillet over medium heat. Add onion, and cook 8 minutes or until tender, stirring frequently. Add bell peppers cook 2 minutes or until heated through. Increase heat to medium-high. Stir in vinegar cook 1 minute or until liquid evaporates. Remove from heat cool 5 minutes.
Place bell pepper mixture in a blender process until smooth. Return bell pepper mixture to pan cook over low heat until warm. Combine half-and-half and tomato paste in a small bowl, stirring with a whisk. Stir tomato mixture into bell pepper mixture, stirring with a whisk until well combined. Stir in ground red pepper.
Combine pasta and bell pepper mixture in a large bowl. Add 1/2 cup cheese, tossing to coat. Spoon 1 1/3 cups pasta into each of 6 bowls top each with about 1 1/2 tablespoons cheese. Garnish with basil, if desired.
Option & Variation Tasting Notes
I use cashews to help thicken the sauce in this roasted red pepper pasta because, like many of you, we can and do eat tree nuts. I think the cashews pair with the Ripple Half & Half to add creamy depth that is hard to match. But since Ripple Half & Half is a top allergen-free dairy alternative, I wanted to include a delicious nut-free option for all.
For the nut-free option, I kept it really simple by using starch. The end result was delicious and retained that nice, smooth finish. But if you prefer a roux, you can add 2 tablespoons of flour with the garlic and crushed red pepper. Saute everything for a minute or two before adding to the blender to smooth out. Let the sauce bubble as needed to reduce to your desired consistency.
For a slightly cheesy variation, I added a nutritional yeast option. Honestly, we loved it both ways. I did find that the flavor of my roasted red peppers varied between batches, even though I used the exact same brand every time. So sometimes the nutritional yeast helped to balance the flavor, but sometimes it was totally unnecessary.
I use jarred roasted red bell peppers in this recipe for two reasons. One is obviously ease. The second is for seamless depth of flavor. If you opt to roast your own bell peppers, you will want to season the dish quite a bit more. And jarred roasted bell peppers can vary quite a bit in taste. I specifically used the Trader Joe’s 12-ounce roasted red bell peppers. If you choose another brand, you might need to adjust the salt and lemon juice to taste.
For that extra touch of brightness, I add just a teaspoon of an acidic ingredient to this recipe. We liked fresh-squeezed lemon juice best, but balsamic vinegar adds its own unique flavor. It actually melded quite well in a batch I made with nutritional yeast.
No dairy-free half & half? I substitute lite canned coconut milk. In a pinch, you can use dairy-free milk beverage, it will just be a little less creamy.
This post is sponsored by Ripple Foods, the makers of dairy-free high-protein milk beverages, half & half, and new Greek-style yogurts! All of their products are also gluten-free, nut-free, soy-free, vegan, and top allergen-free. The roasted red pepper pasta recipe, idea, photos, and product opinions shared here are all my own.
- 5 medium red peppers
- 1 tablespoon olive oil
- 1 pound hot or sweet Italian sausage, casings removed
- 1 medium onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced (about 2 teaspoons)
- 1/2 cup puréed, canned tomatoes
- 1/2 cup heavy cream
- 1/2 cup half and half
- 2 1/2 tablespoons ricotta cheese
- 3/4 cup shredded Fontina cheese
- 1/2 cup finely shredded, aged Asiago cheese, plus additional for garnishing
- 1 (16-ounce) package medium-size shells, cooked al dente in salted water, drained and rinsed under cold running water
- Kosher salt
- 4 tablespoons unsalted butter, cut into small pieces
- 1 large bell pepper (red)
- 1 tablespoon butter
- 2 to 3 shallots (green onions, with about 1 inch of green, sliced)
- 1 dash cayenne pepper (ground, or ground chipotle pepper, or to taste)
- 2 tablespoons whipping cream (heavy)
- 1 tablespoon tomato paste
Roast the red pepper over the open flame of a gas burner or under the broiler, turning frequently to char the skin thoroughly. Immediately put in a paper bag or plastic food storage bag to steam and loosen the skin.
Meanwhile, melt the butter in a saucepan over medium-low heat. Add the green onions to the butter and sauté for 1 minute.
Peel the bell pepper and remove the seeds and membranes. Chop and add to the green onions in the saucepan. Add 1/4 cup chicken broth and simmer for 3 minutes. Remove from heat and let cool slightly.
Add the bell pepper mixture to the blender, along with the ground hot pepper blend until the mixture is smooth.
Rinse out the saucepan used to cook the pepper mixture.
Strain the red pepper mixture through a sieve into the saucepan. Add cream and tomato paste. Whisk over low heat until thoroughly heated. Add salt and pepper to taste.
If desired, serve in a small dish with a garnish of thinly sliced red bell pepper, cilantro, or parsley sprigs.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
Serve with quiche, as a garnish for cream soup, or with mild white baked or broiled fish. You'll find many uses for this tasty sauce.
- Bring a large pot of well-salted water to a boil.
- Heat the oil and garlic in a 10-inch straight-sided sauté pan over medium heat until the garlic sizzles steadily for about 1 minute and just starts to brown around the edges. Add the roasted red peppers, thyme, and red pepper flakes and cook, stirring, for a couple of minutes to heat through. Add the chicken broth and sherry vinegar. Raise the heat to medium high and bring to a boil. Remove from the heat, let cool for a couple of minutes, and then transfer to a blender or food processor and purée.
- Return the puréed pepper mixture to the sauté pan. Stir in the cream and 3/4 cup of the Parmigiano and bring to a boil. Remove from the heat and season with salt and pepper to taste.
- Meanwhile, cook the rigatoni in the boiling salted water, stirring occasionally, until it’s just tender to the tooth (see the package for cooking time). Drain and add the pasta to the sauté pan. Cook over medium heat for 1 to 2 minutes, tossing and stirring, to blend the flavors and slightly thicken the sauce. Season with salt and pepper to taste.
- Serve immediately, sprinkled with the remaining cheese and a few grinds of black pepper.
Add to List
HOW TO MAKE TILAPIA IN ROASTED PEPPER SAUCE
1. Melt 2 tbsp. of butter in a large, non-stick skillet and fry the fish for 3-4 minutes on each side, until cooked through.
2. Season the fish with salt and pepper, remove from the skillet, and set aside. In the same pan, add the remaining 1 tbsp. of butter and onion and saute for 5 minutes.
3. Add the garlic and chopped and pureed roasted peppers, then keep cooking for another 5 minutes.
4. Add the heavy cream and Parmesan cheese. Turn off the heat, stir, and taste if the sauce needs more salt.
5. Return the fish to the pan and cover it with sauce.
6. Garnish with chopped parsley and grated Parmesan cheese.
Creamy Red Pepper Shells
I’m currently taking a break from all the soups right now. At least for just a little bit.
But only because I have something else keeping me nice and cozy during this very cold winter.
That’s right. It’s this cream sauce here, but guys, this is not just any kind of cream sauce.
It’s a red pepper cream sauce! Loaded with crumbled Italian sausage (mild or spicy can be used here), plenty of freshly grated Parmesan and fresh basil leaves.
And you get to use jarred roasted red peppers, cutting the prep time in half, making this a quick 30-minute meal.
Although I should warn you – this may be requested every single night of the week! We’re already on day 4 here.
Make It Perfect:
It’s hard to mess this recipe up—hard, but not impossible. There are a few things to know before you get started:
- Drain your jarred, roasted red peppers! Roasted red peppers are a super-versatile pantry staple. These meaty, sweet roasted bell peppers are usually seeded and then packed in water that has been seasoned with salt, sugar and often citric acid (a preservative). In this case, you definitely want to drain that liquid before using the peppers so that your creamy pepper sauce isn’t too watery.
- Salt your pasta water. This is such a simple dish, with flavor coming from just a few ingredients, so there’s no need for short cuts or skipped steps.
- Once you combine the creamy roasted red pepper sauce with the pasta and parmesan, stir for a few minutes over low heat to allow the flavors to really mingle. You want every last nook and cranny of that rigatoni (or penne, or farfalle) to be coated with your sweet, smoky, tangy cream sauce.