A friend of mine told me that she ordered pasta with a red pepper cream sauce that was "to die for."
That sounds spicy, I told her.
"No, not at all. It's made with red bell peppers, and they are sweet."
I hunted for a recipe and found one on the Food Network.
Though the recipe doesn't call for roasted red bell peppers, I thought, why not?
I combined the peppers and heavy cream in a heavy bottomed pot.
You need a pot with a thick bottom to prevent scorching.
Bring the cream to a boil.
The recipe doesn't say, but I like to stir constantly anytime I'm cooking with milk.
I don't want it to burn.
After a boil, reduce heat to medium-low and simmer until liquid is reduced by half.
Add some paprika, lemon juice, salt, white pepper, and just a teeny pinch of cayenne.
Add more cayenne if you like it HOT.
Put into a blender, food processor, or if you're lucky, an immersion blender does the trick. It is so much easier to clean than the other two appliances I mentioned!
I served this sauce over some linguini pasta and a side of pan fried tilapia.
I took a taste. My hubby took a taste.
Creamy. Sweet. Just a little 'kick' in the back of my mouth from the cayenne.
Roasted Red Bell Pepper Cream Sauce
