Description
This creamy roasted red pepper sauce is a luscious, flavorful accompaniment perfect for pastas, grilled meats, or roasted vegetables. Made by blending smoky roasted red peppers with garlic, butter, dried basil, and finished with heavy cream, this sauce offers a rich, velvety texture with a mild herbal note and just the right amount of sweetness and tang.
Ingredients
Creamy Roasted Red Pepper Sauce Ingredients
- 1 16oz. jar roasted red peppers
- 2 Tbsp butter
- 4 cloves garlic
- 1/2 tsp dried basil
- Freshly cracked black pepper, to taste
- 1/2 cup heavy cream
Instructions
- Blend the Peppers: Add the roasted red peppers to a blender along with about 2 tablespoons of the liquid from the jar. Purée the mixture until smooth, adding one or two tablespoons of water if needed to facilitate blending, being careful not to add too much liquid to avoid an overly acidic sauce.
- Sauté the Garlic: Mince the garlic cloves and add them to a skillet with the butter. Cook over medium-low heat for 1-2 minutes until the garlic softens and becomes fragrant without browning.
- Combine and Simmer: Pour the puréed peppers into the skillet with the garlic and butter. Add the dried basil and freshly cracked black pepper, stirring to combine. Bring the sauce to a simmer, then reduce the heat to low and let it simmer gently for 10-15 minutes, stirring frequently until the sauce thickens.
- Finish with Cream: Stir in the heavy cream until the sauce is smooth and heated through. Taste and add salt if needed, although the liquid from the jar usually provides sufficient seasoning. Serve the sauce warm with your favorite dishes.
Notes
- Use the liquid from the jar of roasted red peppers sparingly to control acidity and saltiness.
- Do not brown the garlic to avoid bitterness; it should just become fragrant and softened.
- This sauce pairs wonderfully with pasta, grilled chicken, or roasted vegetables.
- If a thinner sauce is desired, adjust by adding a bit more cream or water at the end.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
