Creamy Roasted Red Pepper Sauce

Name: Creamy Roasted Red Pepper Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving
Ingredients: 1 oz. jar roasted red peppers; 2 Tbsp butter; 4 cloves garlic; 1/2 tsp dried basil; freshly cracked black pepper; 1/2 cup heavy cream

User Reviews

4.9

102 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4
Calories
1415 kcal
Course
Condiments

Creamy Roasted Red Pepper Sauce

Nancy Wheeler

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Creamy Roasted Red Pepper Sauce is a great alternative to tomato based sauces for pasta, pizzas, or just for dipping your favorite crusty bread.

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Ingredients

Servings

1 oz. jar roasted red peppers $4.49
2 Tbsp butter $0.27
4 cloves garlic $0.32
1/2 tsp dried basil $0.05
freshly cracked black pepper $0.02
1/2 cup heavy cream $0.87

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Instructions

Add the roasted red peppers to a blender along with about 2 Tbsp of the liquid from the jar. Purée the peppers until smooth, adding a tablespoon or two of water if needed to help it blend (avoid adding too much liquid from the jar as it can be very acidic).
Mince the garlic and add it to a skillet with the butter. Sauté the garlic in the butter over medium-low heat for 1-2 minutes, or just until the garlic has softened and becomes very fragrant (but not browned). Pour in the puréed peppers, and add the dried basil and some freshly cracked pepper. Stir to combine.
Allow the sauce to come up to a simmer. Turn the heat down to low and let the sauce simmer for 10-15 minutes, stirring often, or until the mixture is thick (see photos below).
Add the heavy cream to the skillet, stir until the sauce is smooth, and allow to heat through. Taste the sauce ad add salt if needed (I found the liquid from the jar added enough salt for me). Serve warm.