Roasted Red Pepper Sauce

from ButterYum
makes enough to dress 1 pound of pasta


  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 roasted red bell peppers, peeled, seeded, and roughly chopped (reserve juices)
  • 10-12 medium fresh basil leaves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon unsalted butter
  • 3/4 ounce romano cheese, grated 
  • 1 tablespoon heavy cream


  1. In a large skillet, heat olive oil over medium heat.
  2. Add garlic and stir constantly for 30-60 seconds.
  3. Add chopped red peppers, basil, salt, pepper, and butter; cook, stirring occasionally for about 10 minutes. 
  4. Remove mixture from heat and place pepper mixture, cheese, and cream in a blender; pulse until blended, but still a little chunky.
  5. Serve over cooked pasta.