Skip to main content New<> this month
Get the Allrecipes magazine
Roasted Red Pepper Cream Sauce
June 04, 2003

I loved the flavor of this sauce. To save some time and hassle, I used bottled roasted red peppers. I also used fat-free half-and-half. I agree with one of the reviews, which indicated the sauce might be better thickened a little, so I add some cornstarch (about 1/2 to 1 teaspoon) with the half-and-half and keep whisking to prevent lumps. I served this over regular linguine with some spicy Italian sausage on the side. Absolutely wonderful!!

  1. 408 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars