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