Monday, May 10, 2010

Roasted Pepper Pasta Sauce

I wanted to make something different with a couple of peppers that were getting close to being past their prime. Normally we would slice these peppers, toss with a little olive oil, kosher salt, pepper and toss them in the grilling pan to grill. I wanted to do something different with these peppers. I hate to admit this but I don't make a lot of my pasta sauces from scratch. After working all day, it's just too easy to open a jar. I love roasted pepper pasta sauces, so I decided to give it a try.



No photos of the finished dish, didn't like the way they turned out. . The recipe that was my inspiration used cream. I made a lighter version of the recipe, using milk and cornstarch. We loved the taste and creamy texture of this sauce. Looking forward to summertime peppers and more roasted pepper sauce.


Roasted Pepper Sauce
2 large peppers
2 tablespoons minced garlic
1/4 cup fresh basil
3 tablespoons extra virgin olive oil
1 1/2 cups whole milk
1 tablespoon cornstarch
1/4 cup water
1/4 cup grated Parmesean cheese
salt and pepper to taste

1.Preheat grill. Lightly coat the peppers with olive oil. Grill peppers over a medium flame broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag to cool for approximately 45 minutes.
2.Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
3.In a skillet, cook and stir the garlic, basil, and peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes.
4.Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Mix 1/4 cup water and 1 tablespoon cornstach with a whisk. Pout milk, cornstarch mixture into the skillet. Whisk until smooth. Add the Parmesean cheese; cook and stir until the cheese melts. Season with salt and pepper to taste. Simmer for 5 minutes.

One Year Ago Beer Marinated Pork Chops.

I am linking this to Tempt My Tummy Tuesday at Blessed With Grace, Tuesday's at the Table at All the Small Stuff and Tasty Tuesday's at Balancing Beauty and Bedlam.

13 comments:

  1. I, too, use pre-packaged things to speed up dinner preparation from time to time. I'm sure we all do :-)

    This recipe sounds great! I'll have to keep it bookmarked for next time we have bell peppers around!

    ReplyDelete
  2. Recipe looks great! I roasted some poblano peppers yesterday! Will have to try your sauce!

    I go with convenience plenty of the time!

    ReplyDelete
  3. That sounds like a delicious sauce! I've never roasted my own peppers before... I'm not sure why. I definitely need to give it a shot! :)

    ReplyDelete
  4. I love the way this pepper sauce sounds. I really must give it a try. I hope you are having a wonderful day. Blessings...Mary

    ReplyDelete
  5. This sounds like an awesome pasta sauce!

    ReplyDelete
  6. We planted four red pepper plants this year. Can't wait to try roasting them and making my own sauce from scratch!

    ReplyDelete
  7. Cream is delicious but I like to have alternatives like this. Looks great.

    ReplyDelete
  8. Good Morning, Julie! So nice to meet you and visit your sweet blog! I perused a few of your posts and enjoyed getting to know you. Loved the anniversary post and your beautiful wedding photos. Also peeked at your sons birthday post ~ it really helps me to put faces and family with blogs.

    Thank you for stopping by my place and leaving your comment.
    kindly,ldh

    ReplyDelete
  9. This looks yummy! I like how you lightened it up with milk.

    ReplyDelete
  10. I also use sauce from a jar sometimes..life is busy, this looks very tasty I love roasted peppers..

    sweetlife

    ReplyDelete
  11. Bell pepper does not set well with me. What you prepared looks very good tho. Thanks for taking the time to visit me.

    ReplyDelete

Thanks for commenting on my blog!