Creamy Red Pepper Sauce
Red Pepper Sauce is a creamy & delicious Italian sauce recipe, perfect for any type of pasta. So good and perfect for dinner tonight.
Prep Time15 mins
Cook Time25 mins
Total Time45 mins
Servings: 4 servings
- 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!
Calories: 298kcal | Carbohydrates: 38g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 160mg | Potassium: 447mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1060IU | Vitamin C: 182.3mg | Calcium: 39mg | Iron: 1.9mg