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    You are in: Home / Recipes / Roasted Red Pepper Pasta Sauce Recipe
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    Roasted Red Pepper Pasta Sauce

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Elizabeth's Note:

    Roasting brings out the best in vegetables by concentrating their essential oils. This creamy sauce is short on spiciness but long on flavor! Plus, it's easy, elegant and very romantic! Tested at high altitude.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      How to Roast a Pepper: There are many ways to roast peppers, but here's the method I prefer: Preheat oven to 425F degrees.
    2. 2
      Lightly spray a pie tin or baking sheet with non-stick cooking spray.
    3. 3
      Place whole, washed pepper on sheet and roast, turning once, for about 20 minutes, or until the pepper is soft and the skin begins to blister and burn.
    4. 4
      Remove from oven and allow to cool.
    5. 5
      Halve the pepper and remove stem, seeds and pith.
    6. 6
      Refrigerate or freeze until ready to use.
    7. 7
      Melt margarine and olive oil in saucepan over medium heat.
    8. 8
      Bruise garlic clove with knife blade and add to saucepan.
    9. 9
      Add onions.
    10. 10
      Stir frequently until onions begin to wilt and caramelize slightly.
    11. 11
      Whisk in flour.
    12. 12
      Cook for 30 seconds.
    13. 13
      Add evaporated milk in one smooth stream, whisking constantly.
    14. 14
      Add chablis.
    15. 15
      Whisk constantly until mixture comes to a boil (This process may take several minutes).
    16. 16
      Boil slowly for 1 minute.
    17. 17
      Add pepper.
    18. 18
      Reduce heat and simmer until sauce is reduced to desired consistency, whisking occasionally.
    19. 19
      Remove from heat.
    20. 20
      Add basil, plus salt and pepper to taste.
    21. 21
      Serve over warm pasta (I prefer bowtie, but it also goes great with linguine).

    Ratings & Reviews:

    • on August 14, 2002

      55

      This is fantastic! The only change I made was to use fresh basil instead of dried (my garden overfloweth -- I doubled the amount called for). DH is still raving about tonight's dinner and has asked for it again tomorrow night. Thank you for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 05, 2012

      25

      Not what I was looking for. Too much basil and not enough roasted red pepper flavor. Sorry.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 01, 2010

      55

      Just finished making this and it turned out AWESOME!! thanks for submitting. The only thing was that I miss-read and added FOUR roasted red peppers LOL .... and I didn't leave it chunky; I whipped it with my hand blender as I'm using it as a topping sauce for grilled chicken breast. :o)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Roasted Red Pepper Pasta Sauce

    Serving Size: 1 (283 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 298.6
     
    Calories from Fat 117
    39%
    Total Fat 13.0 g
    20%
    Saturated Fat 2.3 g
    11%
    Cholesterol 6.8 mg
    2%
    Sodium 267.9 mg
    11%
    Total Carbohydrate 30.8 g
    10%
    Dietary Fiber 2.1 g
    8%
    Sugars 22.2 g
    88%
    Protein 14.8 g
    29%

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