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Roasted red pepper cream sauce in a bowl

Roasted Red Pepper Cream Sauce

Jarred roasted red peppers blended and simmered with garlic, olive oil and cream into a smooth, lightly smoky sauce for pasta or chicken.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Sauce
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 cup jarred roasted red peppers drained, from a 12-ounce jar
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • ½ cup heavy cream
  • ½ teaspoon salt plus more to taste
  • Black pepper to taste
  • ¼ cup grated Parmesan optional

Method
 

  1. Blend the roasted red peppers in a blender until completely smooth.
  2. Heat the oil in a skillet over medium heat. Add the garlic and cook for 30–60 seconds, until fragrant.
  3. Pour in the blended peppers and simmer for 3–4 minutes, stirring.
  4. Reduce the heat to low and stir in the cream, salt and pepper. Simmer gently for 2–3 minutes, until heated through and slightly thickened.
  5. Stir in the Parmesan, if using. Taste, adjust the seasoning and serve.

Notes

  • Add ¼ teaspoon of red pepper flakes for heat.
  • Half-and-half makes a lighter sauce.
  • Thin with a splash of pasta water when tossing with pasta.