Creamy Roasted Red Pepper Sauce

Ingredients

• 1 tbsp tbsp Extra-virgin olive oil
• 1 small whole Shallot, chopped
• 3 clove Garlic cloves, chopped
• 1 1/2 cups cup Drained roasted red peppers
• 1/4 tsp tsp Crushed red pepper flakes
• 1/2 cup cup Low-sodium vegetable or chicken broth
• 1/2 cup cup Heavy cream
• 1/2 cup cup Parmigiano-Reggiano, finely grated
• 1/2 tsp tsp Kosher salt
• to taste pinch Freshly ground black pepper
• 2 tsp tsp Fresh lemon juice or red wine vinegar
• 2 tbsp tbsp Fresh basil, chopped

Instructions

1. Heat olive oil in a skillet over medium heat. Add shallot. Cook approximately 3 minutes until softened.
2. Add garlic and optional crushed red pepper. Cook approximately 30 seconds.
3. Add roasted red peppers and broth. Simmer approximately 3 minutes.
4. Carefully transfer the mixture to a blender. Blend until completely smooth.
5. Return the sauce to the skillet over medium-low heat. Stir in heavy cream. Simmer gently for approximately 2-3 minutes.
6. Reduce heat to low. Gradually stir in Parmesan. Add salt and black pepper.
7. Stir in lemon juice or red wine vinegar. Taste and adjust seasoning. Finish with fresh basil.
8. If serving with pasta, loosen with a little reserved pasta water as needed.

Nutrition

Chef's Notes

Pair with rigatoni, penne, gnocchi, chicken, shrimp, meatballs or roasted vegetables. Yield: About 2 cups. Drain jarred roasted peppers thoroughly before measuring. The small amount of acid at the end prevents the peppers and cream from making the sauce overly sweet or heavy. Storage: Refrigerate up to 4 days. Reheat gently over low heat.

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