Roasted Red Pepper Cream Sauce for Pasta

This sauce is delicious with filled pastas such as spinach and ricotta ravioli. This recipe makes enough sauce for 250 - 375 g of pasta, depending on how much sauce you like.

Category: Marinades and Sauces

Cuisine: Italian

☆☆☆☆☆

1 review

Ready in 45 minutes

by susanjm

Ingredients

1/2 Tablespoon butter

1 Tablespoon flour

3/4 cup milk room temperature or slightly warmed

1/2 (300 ml) jar roasted red peppers drained well

2 Tablespoons fresh parmigiano cheese grated

1/4 cup fresh basil chopped

Directions

1. In a medium saucepan, melt butter on medium-low heat. 2. Stir in flour gradually, mixing well. Cook for 1 minute. 3. Slowly whisk in milk. Simmer for about 4 minutes, stirring constantly, until thickened. 4. With a hand blender or food processor, puree red peppers. 5. Stir red pepper puree into sauce, mixing well. 6. Just before serving, stir in parmigiano and stir until melted. 7. Add drained pasta to sauce. 8. Serve pasta with more fresh parmigiano and chopped basil.

Reviews

☆☆☆☆☆

Simple and delicious. We've been eating this sauce with a variety of filled pastas for years.

susanjm

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