This was a really tasty and easy to make sauce that add a little something special to our dinner. I didn't have any 1/2 and 1/2, so I used 1 c of evaporated fat free milk. I used the jarred peppers, but can see how it would be much better if you used freshly roasted peppers. I served over packaged goat cheese ravioli. I think the sauce would have been better over plain pasta or ravioli with a more substantial filling. The sauce really overwhelmed the taste of the ravioli.
Hi smiles4u, Thank you, for posting this wonderful recipe! I roasted my own peppers and tomatoes I ran out of tomato paste and DH added more Red Pepper flakes and followed the recipe otherwise I used Butternut Squash Agnolotti this was huge flavour. I have put this in my Dinner Party Cookbook and we can hardly wait to make this again the taste is exceptionally fabulous just plain excellent just can't say enough!
Wonderful flavor! I am dairy intolerant, so I omit the cheese and make a mock cream with 4 tbsps tofutti better than cream cheese, 4 tbsps plain soy yogurt and 1 c. chicken or vegetable stock, heated through in a saucepan until completely incorporated, adding it in last. I don't blend the sauce in a blender
We liked this a lot thanks for sharing!
This recipe was a flop......I do not recommend it.
I've made this with my own roasted red peppers and with jarred. With jarred it is excellent, but with home roasted red peppers it's out of this world!! The pepper flavor is so intense! I also added salt and pepper to the sauce to my taste. This is definitely a make again. Thank you for sharing!
This was a little bland for our taste. To give it more flavor, I added more cayenne. I used fat free half and half as well. I don't know if that affected the taste.
I roasted my own peppers, along with a couple of onions and a few cloves of garlic. This was terrific. I'll definately be making this again. I also added the cream mixture near the end, just to heat it through before adding the pasta. Wow!
I made this for lunch yesterday and we loved it. I halved the sauce ingredients forgetting to take into account that I always use more pasta per serve, and while there was sufficient sauce to coat the pasta, next time I'll make the full quantity for 400 grams of pasta. I used penne rigate, 1/2 a tsp of dried basil in place of the fresh, 1/4 tsp of hot chilli flakes, thickened cream, red onion, extra parmesan and added some sea salt and cracked black pepper. The flavour was superb, and the left overs heated up quite nicely in the microwave (for lunch) today. Can't wait to make it again!