Red Pepper Cream Sauce
The delicious sauce is always a hit! Serve it with your favorite raviolis.
The delicious sauce is always a hit! Serve it with your favorite raviolis.
I added a teaspoon of minced garlic, some parm shredded cheese and a little extra cayenne pepper and the recipe turned out great! I mixed some italian sausage and penne pasta with the sauce. It was Great!! Thank you for this recipe! It is easy and excellent!!Read More
I added a teaspoon of minced garlic, some parm shredded cheese and a little extra cayenne pepper and the recipe turned out great! I mixed some italian sausage and penne pasta with the sauce. It was Great!! Thank you for this recipe! It is easy and excellent!!
This recipe is phenomenal! Very tasty, easy to make and very versatile. I added the spices to the simmering pepper and cream mixture so the flavors would infuse with the sauce. I let it simmer, stirring occasionally for 40 minutes and it only reduced by a 1/4 of the liquid...but was wonderful anyway! I may never eat tomato sauce again!
This was very tasty. I was looking for a spicy sauce and so I added a lot more cayenne to suit our tastes. All seasonings (except lemon) were added to the cream mixture to infuse in the sauce. I also steamed some chopped, tri-colored peppers and tossed the sauce in with the peppers and some cooked chicken. Poured the sauce, pepper and chicken mixture over some radiatore pasta noodles. Topped with crushed red pepper and graded Parmesan cheese. Delish!
This sauce is fabulous! And so easy. It did take longer than 30 minutes for mine to reduce but maybe I wasn't cooking it at a high enough temp for fear of scalding the cream. We had a bunch leftover so I greased my muffin pan and poured in the remaining sauce, then froze. I wrapped each one in saran wrap and stored in the freeze. Now we can pull out individual servings when ever we want. We also served it over crab cakes. Delicious!
This is a great recipe. I loved the simple ingredients and the powerful yet subtle flavor. Thanks for a great recipe!
Wow, amazing. I had low expectations for this, I tried several times at making a different red pepper cream sauce from this site and was not a fan. I'm so glad that I tried this one! I forgot red bell peppers when I went to the grocery store but had a jar of roasted red peppers so I used that instead (it had 2 peppers in it). I also wanted to make this a bit lower in calories so I used half skim milk the rest half and half in place of the cream. Used hot paprika too. This one is going in the fav's folder, thanks so much for the recipe:) Edit 10/20/11, I recently made this recipe again using fresh red bell peppers, I must say that I really enjoyed this sauce more the last time that I made it using the roasted red peppers, they really enhance the flavor. This sauce is amazing either way though.
This was a very good recipe my boyfriend and I enjoyed it. It was bright and full of flavor. I will definitely make it again.
AMAZING! Great sauce to dress up your standard pasta. Wonderful flavor and compliments!
Nice flavor made with chicken valentino and pasta, wish the sauce came out a little thicker though.
Great sauce - I added it to some baked fish as a cream sauce over pasta and texas toast - wonderful!! just need to add a lil more salt for flavor
A bit bland, but a good substitute for tomato-based pasta sauces. Made over gnocci, added chopped fresh basil on top, which made a BIG difference flavor-wise.
Very easy to make, and very good. Followed the recommendations of others and didn't add the lemon until the very end. My family thought that it needed a bit more salt, but the sauce was a hit. I don't know if I didn't blend it properly or if I didn't heat it up long enough to evaporate the cream but it wasn't as thick as I would have like it. Next time I will cook a little longer and blend the peppers a little longer.
Lacking flavor. Would be good as a base, pretty, but needs some more things added.
This was wonderful!! I used it over pasta and scallops. Yum yum! Will use again and again!
wonderful flavor! I used FF evap. milk to cut down on fat, but added all the spices like previous reviews stated + lemon juice. OOPS DON'T ADD LEMON JUICE, DUH IT CURDILLED THE MILK.
Really good. I added a clove of garlic and a tablespoon or so of EVOO. Thanks!
This sauce is amazing! I will greatly reduce the amount of times that I am going to use tomato sauce from here on out. I did not change anything. Whatever you do do not try to add other color peppers, it doesn't work. I appreciate people who make changes to suit their taste but if you're going to rate a recipe I believe you should make the recipe exactly as it is listed and then rate it and then make your changes, and let everyone know how your changes worked out.
Did not have enough red peppers so used an orange instead of one of red, hoping that was the reason for the bland taste - had to add lots of Tabasco and red pepper flakes to dress it up. Not sure if I will, but if I make it again, will definitely have to spice it up!
amazing! I added extra cayenne pepper for more spice :)
I changed this up a bit by roasting the red pepper and then added it to diced red onions that I had sautéed for about 2 minutes. I always use my immersion blender instead of a regular blender for soup since it is usually in a pot big enough to blend.
This was fantastic!! I only used one large bell pepper and it turned out great. I used smoked paprika instead of regular. I would make it again and again! You do have to watch and stir on the stovetop or it will boil over. It does take at least 30 minutes to simmer down and get thick. Well worth the effort!
This recipe was great! I added ricotta and made it with half and half.
Excellent! Easy! TASTY! Enough said.
Added spices (a little extra cayenne and a clove of minced garlic) to the cream and pepper while it was on the stove. Served over spinach tagliatelle and topped with a little grated Parmesan. Excellent alone, but also probably as a base to add other vegetables, etc.
Tasted amazing. Recipe was perfect. Wanted more of a kick so may add more paprika next time.
This was excellent! I added minced garlic while the peppers were boiling as the reviews suggested. Served over bow tie pasta & spicy Italian turkey sausage. I will be making this again!
Absolutely fantastic. No more store bought sauce for me. I used it with perogies and it couldn't have been better. Best red pepper sauce ever.
I made this last weekend when I couldn't find Roasted Red Pepper Alfredo sauce anywhere. Wow. I'm so glad I couldn't find that and found this recipe instead. I followed the directions and in no time had the BEST tasting pasta sauce ever! I am making it again this weekend and am already looking forward to it. Thanks for this recipe!!
This is delicious! I didn't blend mine, but instead cooked it until the pepper was al dente then added to angel hair pasta and grilled shrimp. Fantastic!
I was in a hurry and distracted by the kids when I made this so didn't follow the directions exactly. I threw all the ingredients in the pan and boiled/simmered. Substitutions & additions: multi colored peppers, milk & butter instead of cream, oven roasted garlic and asparagus, steamed broccoli and peas. Served over cheese tortellini. Tasty, fast and easy.
The red pepper flavor is just not there as much as I would like. I used the roasted red peppers, double what the recipe called for and it just doesn't seem to get that delicious red pepper flavor that I'm looking for.
This turned out pretty tasty. I used half and half instead of cream to make it healthier, and it still worked out great. I also put the seasonings in during the simmer time like another review said, and it worked out well. Served it over penne and sprinkled with grated parmesan cheese.
Easy sauce loaded with flavor! I added three red peppers and 1/2 t. smoked paprika. Tried it with fresh pasta and chicken. Can’t wait to pair it with fish!
My family loved it! I added all the ingredients at one time but omitted the lemon juice. ( I forgot). I also had light cream instead of heavy. It took about 30 mins to reduce and was still thick. I had cheese tortellini and grill PERDUE short cuts. Tossed it all together and served with garlic bread. Definitely will make again. This will stay in rotation .
perfect i added a little more parsley garlic and onion
Simple and delicious. Didn't use cayenne and it went beautifully over butternut squash ravioli.
Loved this recipe. I used it with sauteed chicken breast over zucchini noodles. It was fantastic!
Was out of paprika, so subbed chipotle. Also bumped cayenne to 1/8 teaspoon. Added spices before it finished reducing and blended with immersion blender. Had that touch of heat at the back of the throat. Served over homemade pasta and shrimp. It was amazing!!
I have made this several times. It is now the only requested sauce for ravioli in my house. I use 6 peppers and 1 quart of half & half, add fresh minced garlic and extra cayenne. Use the immersion blender and it has the perfect consistency - the extra peppers help a lot. Top off with fresh basil, sauteed mushrooms and parmesan. This is really a great starter recipe - add whatever suits your taste.
I made this sauce and drizzled over some grilled scallops. It was so good! But it does make quite a bit of sauce, so the batch size is more appropriate for pastas.
Very bland. Added some tomatoes, red wine and extra cayenne pepper but still bland.
This was REALLY simple to make and very tasty. I made my own Italian "sausage" out of ground turkey and spices to give the meal a little more "heft." It was very filling and very good; thanks!
SUPER GOOD! And impressive, too! So easy and delicious over butternut squash ravioli from Costco.
This sauce is quite yummy but too mild tasting using all fresh red bell peppers, so I like to use one large fresh and two roasted (from a jar). Since I don't buy white pepper I just use a few grinds of black. I sub red pepper flakes for the cayenne and only put in 1/2 tsp. of salt. In addition, I add a couple cloves of minced fresh garlic. I add all spices right at the beginning, in with the cream and bell peppers. When it's done simmering I use an immersion blender and then stir in the lemon juice. Very easy recipe!
Really liked the taste of this sauce!! Thank you for sharing!! I will definitely make this again and again! Only thing I changed was that I didn't have cayenne pepper, so I used regular pepper and only a very tiny bit..and I also added the lemon juice right before putting in the blender. Try it, you won't be sorry you did! :) :)
I have made this several times. It takes just like a recipe from a closed restaurant that I loved. After making the sauce I add chicken, sundried tomatoes and artichoke hearts. Family loves it.
It's was perfect for my chicken piadine.
Made it as specified, but used black pepper since I had no white. It was a little too runny for my liking. I loved the red pepper taste, but it needed a little something somethin'. Next time I will add more Cumin and pepper and maybe start it with a roux so it will thicken some.