This Creamy Red Pepper Cream Sauce is made with cooked fresh peppers passed through a food mill then heated with a little cream and tossed with your favourite type of pasta. So good and perfect for dinner tonight.
Creamy Red Pepper Sauce
This sauce is one of my favourite go to recipes for a delicious homemade Sauce. I will be the first to admit that I was so lucky to have a mother-in-law who is not only a great cook and a great teacher, but also a wonder in the vegetable garden department.
Every year I would tell her ,” You plant enough vegetables to feed the country”, but when I was given one of her bags full of fresh delights from the garden I never complained.
I remember one year when there was an overload of peppers. I was so glad to receive that bag full, and I knew exactly what I was going to do with those peppers!
First off I made a big pan of Pepper Pepper Cream Sauce, and some I Roasted and the rest I froze so that I would have them handy for our next craving of this amazing Red Pepper Sauce.
How to make Pepper Sauce
- In a medium pot add olive oil, cut cleaned peppers, salt and water, cook on medium heat for approximately 20 minutes until tender.
- When the peppers are cooked, place a clean bowl underneath the food mill, using the smallest holed disk begin to pass the cooked peppers.
- Depending on the size of your food mill you might have to pass a few peppers at a time.
- Pass a spatula underneath the disk every now and again to loosen the pulp into the bowl, and keep turning because there is a lot of pulp in these peppers.
- Once all the peppers have been passed, pour the pepper sauce back into the medium pot, place on medium heat and add the cream, heat until boiling, simmer on a low boil for approximately 5 minutes.
- Toss the sauce with your favourite cooked pasta. Delicious with a sprinkle of freshly grated parmesan cheese.
Tips for the Best and Creamiest Red Pepper Sauce
Remember do not use a blender, you need a Food Mill, because we want the pulp from the peppers not the skin. Be careful not to let any pepper skin fall into the bowl, remove it if this happens.
I usually make this dish with a couple of red peppers and either a green or yellow one, the Italian thinks the sauce is too sweet with all red peppers.
Be sure to simmer the peppers with a little olive oil, salt and some water, don’t boil them, adding a little salt and olive oil gives them a wonderful taste.
The Best Pasta to use:
I love long pasta of any type, and I know a lot of people (my husband) will argue with me about the best type of pasta to use in this sauce, therefore I will leave it up to you. I actually prepared this sauce with fettuccine but a short penne or rigatoni would be perfect also.
When cooking your pasta remember always al dente, and boil uncovered in salted boiling water, be sure to stir occasionally. Be sure to buy a good quality pasta and follow the cooking directions on the box, they are usually very accurate.
When measuring the pasta it’s good to remember that dried pasta will almost double when cooked. So if you need 3 cups cooked measure out approximately 1 1/2 – 1 3/4 cups dry.
Creamy Pepper Sauce
How to Freeze Peppers
I always freeze my peppers raw. I clean them, quarter them and place them in freezer bags or airtight freezer containers. They will last up to 12 months in the freezer. When using the peppers for this sauce there is no need to thaw them first.
How to store the Pepper Cream Sauce
The sauce can be stored for up to five days in the fridge, be sure to store it in an airtight container.
More Pasta Cream Sauces you may Enjoy!
Every time I go visit my sister in Toronto, it is the first dish she asks for. She always tells me this Creamy Red Pepper Sauce is her favourite sauce over pasta. I hope you try it and let me know what you think too. Buon Appetito!
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Creamy Red Pepper Sauce
- 2 pounds large peppers** (1 kilo)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/2 cup water (118 grams)
- 1/4 cup whole cream (120 grams)
- 3-4 cups cooked pasta (2 cups / 200 grams dry)
- freshly grated parmesan cheese to your liking
**cleaned and sliced any colour of pepper can be used. (red, yellow or green bell peppers), 2.5 total weight before cleaned (I usually mix red and green because red peppers are usually sweeter)
- In a medium pot add olive oil, peppers, salt and water, cook on medium heat for approximately 20 minutes or until tender (15 minutes covered, 5 minutes uncovered). At this point you can start your water boiling for the pasta, cook pasta al dente.
- When the peppers are cooked, place a clean bowl underneath the food mill, use the smallest holed disk and begin to pass the cooked peppers.Depending on the size of your food mill you might have to pass half the peppers at a time. Pass a spatula underneath the disk every now and again to loosen the pulp into the bowl, and keep turning because there is a lot of pulp in these peppers.
- Once all the peppers have been passed, pour the pepper sauce back into the medium sized pot, place on medium heat, add the cream, and heat until boiling, simmer on a low boil for approximately 5 minutes. Toss the sauce with your favourite cooked pasta, serve immediately with freshly grated parmesan cheese. Buon Appetito!
Republished from January 13, 2014.