Every home has that one sauce—the one you pull out when you’re short on time but crave something indulgent. For my family, that sauce has always been roasted red pepper cream sauce. It’s the kind of recipe passed around at dinner parties, whispered between cousins at Sunday brunch, and perfected over generations.
What makes this sauce so special isn’t just its lush, velvety texture or its captivating scarlet hue—it’s the memories it carries. I remember my grandmother roasting red peppers on an open flame, their skins blackening as the sweet, smoky aroma filled the kitchen. She would tuck them into a bowl, cover it with a plate, and let the steam do its magic while she pulled out her favorite skillet. Cream and butter were always nearby, ready to turn those humble peppers into something luxurious.
Rooted in Mediterranean flavors but adapted to suit busy modern kitchens, this roasted red pepper cream sauce is more than a condiment—it’s a bridge between past and present. Whether spooned over pasta, tucked inside a wrap, or served alongside grilled chicken, this sauce brings comfort and joy with every bite.
Why You’ll Love This Recipe
- Rich and Velvety – The creaminess of this sauce will remind you of your favorite Alfredo but with a punch of peppery sweetness.
- Quick to Prepare – Just 10 minutes and a blender, and you’re on your way to something magical.
- Family-Friendly – Not too spicy, but still flavorful enough for grown-up palates.
- Perfect for Leftovers – Use it throughout the week in different meals—it’s a multitasking dream.
Ingredients You’ll Need
- 24 oz jarred roasted red peppers, drained
- 4 garlic cloves
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp crushed red pepper flakes (adjust to taste)
- 2 tbsp salted butter
- 3 tbsp heavy cream
- Salt, to taste
How to Make Roasted Red Pepper Cream Sauce
This easy sauce can transform your weeknight dinner into something unforgettable.
Step-by-Step Instructions
1. Blend the Flavor Base
In a food processor or high-powered blender, combine the roasted red peppers, peeled garlic cloves, dried basil, oregano, and red pepper flakes. Blend until the mixture is smooth and silky. The bright orange-red color should be vivid and inviting.
2. Bring the Sauce to Life
Melt butter in a sauté pan over medium heat. As it begins to bubble, pour in your red pepper mixture. You’ll immediately smell the garlic and herbs releasing their oils—this is where the sauce comes alive.
3. Add the Cream
After 2–3 minutes of simmering, whisk in the heavy cream. Stir gently as the sauce thickens slightly and takes on that creamy sheen. Let it simmer another 2–3 minutes to let the flavors meld.
4. Season and Serve
Add salt to taste. I usually start with a small pinch and add more as needed. Serve immediately over pasta, spoon it onto grilled chicken or beef sausage, or even use it as a dip for crusty bread or vegetables.
Helpful Tips
- Make it Dairy-Free: Use plant-based butter and coconut cream or cashew cream to adapt it for dairy-free diets.
- Add Cheese: Stir in some grated parmesan or pecorino for a sharper, cheesier finish.
- Thicker Sauce? Let it simmer longer, or stir in a spoonful of cream cheese.
- For Extra Depth: Sauté onions before adding the pepper blend to the pan.
Details
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 cups
- Category: Sauce
- Method: Stovetop
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian
Notes
- Jarred roasted red peppers save time, but roasting your own adds even more depth. Just roast them at 450°F for 25–30 minutes, peel, and use.
- This sauce pairs beautifully with spaghetti, penne, or even gnocchi. It’s also a game-changer for lasagna.
Nutritional Information (Per ¼ Cup Serving)
- Calories: 120
- Fat: 9g
- Carbohydrates: 7g
- Protein: 2g
- Fiber: 1g
Frequently Asked Questions
Can I freeze this sauce?
Yes! Let it cool completely, then store in airtight containers or freezer bags. It keeps for up to 2 months. Thaw overnight in the fridge before reheating.
What proteins go well with this?
Lamb meatballs, grilled chicken, beef sausage, or even pan-seared tofu make fantastic pairings.
Can I make it spicy?
Absolutely—just increase the crushed red pepper flakes or add a dash of cayenne.
Does it work as a pizza sauce?
Yes, and it’s delicious! Spread a thin layer over your crust for a sweet-and-savory twist.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months. Reheat gently over the stove to preserve texture.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
Conclusion
A bowl of pasta is never just a meal—it’s a ritual, a memory, a comfort. This roasted red pepper cream sauce is your passport to a table full of warmth, laughter, and full hearts. Whether you’re looking for a new weeknight favorite or a fresh twist for pasta night, this sauce is bound to become a treasured part of your kitchen.
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Roasted Red Pepper Cream Sauce
Description
Every home has that one sauce—the one you pull out when you’re short on time but crave something indulgent. For my family, that sauce has always been roasted red pepper cream sauce. It’s the kind of recipe passed around at dinner parties, whispered between cousins at Sunday brunch, and perfected over generations.
What makes this sauce so special isn’t just its lush, velvety texture or its captivating scarlet hue—it’s the memories it carries. I remember my grandmother roasting red peppers on an open flame, their skins blackening as the sweet, smoky aroma filled the kitchen. She would tuck them into a bowl, cover it with a plate, and let the steam do its magic while she pulled out her favorite skillet. Cream and butter were always nearby, ready to turn those humble peppers into something luxurious.
Rooted in Mediterranean flavors but adapted to suit busy modern kitchens, this roasted red pepper cream sauce is more than a condiment—it’s a bridge between past and present. Whether spooned over pasta, tucked inside a wrap, or served alongside grilled chicken, this sauce brings comfort and joy with every
Ingredients
-
24 oz jarred roasted red peppers, drained
-
4 garlic cloves
-
1 tsp dried basil
-
1 tsp dried oregano
-
1 tsp crushed red pepper flakes (adjust to taste)
-
2 tbsp salted butter
-
3 tbsp heavy cream
-
Salt, to taste
Instructions
1. Blend the Flavor Base
In a food processor or high-powered blender, combine the roasted red peppers, peeled garlic cloves, dried basil, oregano, and red pepper flakes. Blend until the mixture is smooth and silky. The bright orange-red color should be vivid and inviting.
2. Bring the Sauce to Life
Melt butter in a sauté pan over medium heat. As it begins to bubble, pour in your red pepper mixture. You’ll immediately smell the garlic and herbs releasing their oils—this is where the sauce comes alive.
3. Add the Cream
After 2–3 minutes of simmering, whisk in the heavy cream. Stir gently as the sauce thickens slightly and takes on that creamy sheen. Let it simmer another 2–3 minutes to let the flavors meld.
4. Season and Serve
Add salt to taste. I usually start with a small pinch and add more as needed. Serve immediately over pasta, spoon it onto grilled chicken or beef sausage, or even use it as a dip for crusty bread or vegetables.
Notes
-
Jarred roasted red peppers save time, but roasting your own adds even more depth. Just roast them at 450°F for 25–30 minutes, peel, and use.
-
This sauce pairs beautifully with spaghetti, penne, or even gnocchi. It’s also a game-changer for lasagna.
