Description
This Roasted Red Pepper Cream Sauce blends sweet roasted peppers, garlic, herbs, butter, and heavy cream into a smooth, versatile sauce. Serve it with pasta, chicken, seafood, vegetables, wraps, or crusty bread.
Ingredients
24 ounces jarred roasted red peppers, drained
4 garlic cloves, peeled
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes, adjusted to taste
2 tablespoons salted butter
3 tablespoons heavy cream
Salt, to taste
Instructions
1. Add the drained roasted red peppers, garlic, dried basil, dried oregano, and crushed red pepper flakes to a food processor or high-powered blender. Blend until completely smooth and silky.
2. Melt the salted butter in a sauté pan over medium heat.
3. Pour the blended roasted red pepper mixture into the pan. Stir and simmer for 2 to 3 minutes until the garlic and herbs smell fragrant.
4. Whisk in the heavy cream. Continue simmering gently for another 2 to 3 minutes until the sauce thickens slightly and develops a creamy sheen.
5. Taste the sauce and add salt as needed. Serve immediately with pasta, grilled chicken, sausage, seafood, roasted vegetables, wraps, or crusty bread.
Notes
For a thinner sauce, stir in a small amount of pasta water, milk, or chicken broth.
For a richer flavor, add freshly grated Parmesan cheese before serving.
For a milder sauce, reduce or omit the crushed red pepper flakes.
For a dairy-free version, use plant-based butter and unsweetened dairy-free cream.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled sauce in a freezer-safe container for up to 3 months.
Thaw frozen sauce overnight in the refrigerator and reheat gently over low heat.
Nutritional values are estimates and may vary by ingredient brand.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Sauce
- Method: Blending and Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 140
- Sugar: 6 g
- Sodium: 390 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg