OK, so I stole this recipe from my sister. She entered a cooking contest and used this sauce as its base. As she was describing it, I thought to myself, I always make spaghetti sauce, but no other kind of sauce to go with pasta (besides pesto). So, I made this and served it with linguine and shrimp. So yummy! Thanks Beth for the great recipe!! You can see more of her recipes at www.biz319.wordpress.com.
Creamy Red Pepper Sauce
1 tablespoon olive oil
2 cloves garlic, minced
2 large red peppers
1 tablespoon tomato paste
½ teaspoon Italian seasoning
½ cup dry white wine
1 cup chicken broth
1 cup ff half and half
Salt and Pepper to Taste
Heat olive oil in a large pan. Add garlic and sauté until tender. Add diced red peppers, tomato paste and Italian seasoning. Cook mixture for 2 minutes, stirring constantly. Add white wine and bring to a boil. Boil for 1 minute. Add chicken broth and bring to a boil. Boil until sauce is reduced by half. Add ff half and half and simmer until reduced again by about half. Remove from heat; using a stick blender, puree. Season with salt and pepper to taste.
In a small skillet, saute the shrimp few a few minutes until they are pink, set aside. Cook linguine according to the package and drain. Serve some of the pasta, set a few of the cooked shrimp on top and ladle the roasted red pepper sauce on top. Sprinkle with a few more crushed red pepper flakes if you wish!
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