roasted red pepper cream sauce

Ingredients

• Servings: 8
• 2 large red bell peppers
• 2 tablespoons minced garlic
• 1/4 cup fresh basil
• 3 tablespoons extra virgin olive oil
• 2 cups half-and-half
• 1/4 cup grated romano cheese
• 4 tablespoons butter
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• preheat broiler. lightly coat the red peppers with olive oil. grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
• remove the seeds and skin from the peppers (the skin should come off the peppers easily now). cut peppers into small pieces.
• in a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. cook for 10 minutes, so that the flavors mix.
• place mixture in blender (careful it is hot), and puree to desired consistency. return puree to skillet, and reheat to a boil. stir in the half-and-half and the romano cheese; cook and stir until the cheese melts. add the butter, and stir until melted. season with salt and pepper to taste. simmer for 5 minutes.