Roasted Red Pepper Sauce

from ButterYum

makes enough to dress 1 pound of pasta

Ingredients

  • 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

Directions

  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.