This creamy 10-ingredient Roasted Red Pepper Sauce is bursting with fresh bell peppers, garlic, parmesan, sweet basil and rich, smoky flavors! It can be made in advance and freezes beautifully, making it the perfect sauce to have on hand when you want to get dinner on the table in a hurry! Try using this sauce with pasta, chicken, fish, shrimp, meatballs and roasted vegetables or spaghetti bakes and lasagna! Or, try using it as a dip for mozzarella sticks and fries, or as a condiment for sandwiches and wraps! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
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Cuisine: not set
3 large Red Bell Peppers ((substitution: 24-ounce Jar Ro
3 cloves Garlic (– smashed & peeled (SEE NOTES))
2 TBS Extra Virgin Olive Oil
2 medium Shallots ( – peeled & coarsely chopped)
1 tsp Italian Seasoning
¾ tsp EACH: Smoked Paprika & Crushed Red Pepp to taste (SEE NOTES))
4 TBS Tomato Paste
6 TBS No-Sodium Chicken or Vegetable Stock ( – DIVID
1 TBS EACH: Balsamic Vinegar & Red Wine Vinegar
¾ Cup Heavy Cream
1/3 cup Freshly Grated Pecorino Cheese ((or Parmesan))
8 large Fresh Basil Leaves (– DIVIDED)
Kosher Salt & Freshly Ground Black Pepper
Optional garnish: Fresh herbs (oregano flat-leaf parsley, thyme, chives)
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