Lighter Rosted Red Pepper Sauce

#392       Comment on this recipe.

Ingredients

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

Instructions

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.