Total Time
35mins
Prep 20 mins
Cook 15 mins

I made this wonderful sauce yesterday and served it with this special Ravioli stuffed with Blue cheese that I bought at the supermarket; fantastic meal. Dr Jenny has a similar recipe but I played around with it and came up with this rosé sauce with no tomatoes.

Ingredients Nutrition

Directions

  1. In saucepan sauté shallots and garlic until softened.
  2. Add roasted red peppers and cook 2 minutes while stirring.
  3. Stir in canned milk, chicken broth, salt and pepper.
  4. Add herbs; I used fresh basil, parsley.
  5. Simmer 5 minutes.
  6. Remove from heat.
  7. Puré using your hand blender.
  8. Put your sauce back on low heat
  9. Mix water and cornstarch and stir into sauce; simmer until thickened.
  10. Stir in Parmesan cheese.
  11. This sauce can be made the day before;stored in the refrigerator and heated in the microwave at 70 % for 5 minutes.
  12. Toss hot sauce on your favourite pasta.
  13. Have some freshly grated parmesan cheese on the table.