Roasted Red Pepper Sauce

Roasted red pepper sauce great for serving over any pasta

Course Main Dish

Cuisine Italian

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 378kcal

Preheat broiler. Cut peppers in half and remove seeds. Lightly coat the peppers with olive oil and place cut side down on cookie sheet. Place under broiler until skin is blackened and softened. Place in a paper bag an alllow to steam for about 5-10 minutes.
Remove the skin from the peppers and cut into small pieces.
In a frying pan saute the garlic, sliced basil, red peppers and onion in olive oil. Cook for 10 minutes.
Mix corn starch and half and half together well, no lumps.
Place mixture into blender (be careful it will be hot, leave the lid of blender slightly askew but not enough so that it will spray out) Mix to desired consistency.
Put mixture back in frying pan and heat to a boil. Add in half and half to the desired consistency.
Add in cheese and cook until cheese melts. Stir in butter. Season to taste with salt and pepper. Simmer for 5 minutes. If it thickens too much add some additional half and half.

You can use bottled or canned roasted red peppers to save time although they won't be as flavorful.Be sure to drain and rinse them first. You can skip the roasting part and just dice them up and add them into the pan with the garlic and basil.
If you don't have a blender, you can use a food processor or an immersion blender.