Lighter Rosted Red Pepper Sauce

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  1. 1 t olive oil
  2. 1/4 c onion, chopped
  3. 2 t garlic, minced
  4. 1 c roasted red peppers, rough chopped
  5. 2 c evaporated milk, mixed with 1 T flour
  6. pinch of cumin
  7. salt to taste
  8. pepper to taste
  9. 2 t cornstarch
  10. 2 t water, cold tap
  11. 1 lb pasta, cooked to package directions
  12. grilled chicken breast and/or sausage for serving


  1. Add oil to a sauce pan and heat to medium.
  2. Add onion and garlic and saute until they loose the raw appearance.
  3. Add red peppers, cream, cumin, salt and pepper.
  4. Bring to a boil.
  5. Mix cornstarch and cold water in a small bowl.
  6. Add slowly to the boiling sauce while stirring.
  7. Simmer for 2 minutes then remove from heat.
  8. Puree sauce using an immersion blender or a kitchen blender.
  9. Serve over pasta, with grilled chicken or sausage if desired.

Picture of Recipe

Lighter Rosted Red Pepper Sauce - Picture of Recipe
Serves: 4
Prep Time: 15 minutes
Course: Entree,
Type of Food: Pasta Sauce/Meatballs,Vegetarian
Ethnicity/Origin: Italian
Key Ingredient: Bell Peppers,Onions
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Stovetop,Immersion Blender,Blender

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