Roasted Red Pepper Cream Sauce
- 2 large red bell peppers
- 2 Tbs minced garlic
- 1/4 cup fresh basil
- 3 Tbs extra virgin olive oil
- 2 cups half-and-half
- 1/4 cup grated Romano cheese
- 4 Tbs butter
- salt
- pepper
- Preheat the 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 the mixture in a blender (careful it is hot!), and puree to desired consistency.
- Return the puree to the skillet, and reheat to a boil.
- Stir in the half-and-half and 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.