Creamy Roasted Red Pepper Sauce is a great alternative to tomato based sauces. Don’t get me wrong, I absolutely love tomatoes and tomato sauces such as Fra Diavolo Sauce and Vodka Sauce, not to mention my beloved homemade Spaghetti Sauce. Sometimes though, it is nice to have something a little different. Funnily enough, it’s coloring looks a lot like vodka sauce, mostly due to the heavy cream.
Roasted Red Pepper Sauce is great served over chicken, but can be served over pasta or rice too. Ingredients include red peppers, onion, garlic, white wine, heavy cream, and hot pepper flakes to give it that little kick.
Roasted Red Pepper Sauce Recipe
- 2 red bell peppers
- 1 tbsp olive oil (plus a little extra for coating the bell peppers)
- 1-2 tbsp onion, minced
- 3 cloves garlic, minced
- 1/3 cup white wine
- 1/3 cup heavy cream
- Red pepper flakes or other hot pepper flake blend (to taste)
- Preheat oven to 400 degrees
- Remove the stem and seeds from each bell pepper. Cut in half lengthwise and place on a cooking sheet. Lightly coat each half with olive oil and place in oven for about 30 min. Let cool for about 10 min and remove the skins
- Place the roasted bell peppers in a food processor or blender and blend until smooth
- Heat olive oil in a sauce pan. Add the onion and saute 3-4 minutes then add the garlic and cook another minute or so
- Add the white wine and simmer for 7-10 minutes
- Add the bell peppers, heavy cream, and chili pepper flakes. Stir, cover, and simmer for 20-30 minutes
- Serve over
Tips for Preparing Roasted Red Pepper Sauce
Preparing the Peppers
The first and probably most important step for this recipe is to roast the red peppers. This is an easy step and the only time-consuming aspect is waiting for them to be ready to come out of the oven. While you wait, get your onion and garlic ready to go.
To get your peppers oven ready, remove the stem, seeds, and cut each pepper in half lengthwise. Lightly coat the skins with a little olive oil then pop them in your oven for about 30 minutes. You’ll know they’re done when the skin starts separating and is turning black. Let them cool for at least 10 minutes before removing the skin because those babies will be hot!
Once cool and the skin has been removed, toss the peppers in blender or food processor and process until smooth.
Do I Need to Include Heavy Cream?
I highly recommend including the heavy cream when making this recipe. It mellows the red pepper flavor which can be quite strong and gives the sauce a smooth texture.
What Equipment is Needed to Make Red Pepper Sauce?
Not much out the ordinary is needed to make this creamy sauce. You’ll need a cooking sheet, cutting board, a sharp knife, measuring cups, sauce pan, and a food processor or blender.
All photos in this post were taken by cookingbylt. To see more food ideas, follow me on Instagram.