Description
This roasted red pepper sauce with garlic and romano cheese is absolutely amazing! Roasting the peppers intensifies their flavor and if a little of the charred skin gets mixed into the final sauce, all the better.
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 2 cloves Garlic, Minced
- 2 Roasted Red Bell Peppers, Peeled, Seeded, And Chopped (reserve Juices)
- 10 Medium Fresh Basil Leaves (more Or Less)
- ¼ teaspoons Kosher Salt
- ¼ teaspoons Ground Black Pepper
- 1 Tablespoon Unsalted Butter
- ¾ ounces, weight Pecorino Romano Cheese, Grated
- 1 Tablespoon Heavy Cream
Preparation
In a large skillet, heat olive oil over medium heat. Add garlic and stir constantly for 30–60 seconds. Add chopped red peppers, basil, salt, pepper, and butter. Cook, stirring occasionally, for about 10 minutes.
Remove mixture from heat and place pepper mixture, cheese, and cream in a blender; pulse until blended, but still a little chunky. Serve over cooked pasta.
Note: See the related blog post for step-by-step photos which include roasting the peppers needed for this recipe.
