Roasted Red Capsicum Cream Sauce

    1 hour 35 minutes

    This light and creamy sauce is excellent on any type of pasta, but tortellini or ravioli seems to be the best match.

    367 people made this

    Serves: 8 

    • 2 large red capsicums
    • 2 tablespoons minced garlic
    • 1/4 cup fresh basil
    • 3 tablespoons extra virgin olive oil
    • 2 cups (500ml) light cream
    • 1/4 cup grated Romano cheese
    • 4 tablespoons butter
    • 1/2 teaspoon salt and pepper to taste

    Preparation:30min  ›  Cook:20min  ›  Extra time:45min cooling  ›  Ready in:1hour35min 

    1. Preheat grill. Lightly coat the red capsicums with olive oil. Grill until the skin is blackened, and the flesh has softened slightly. Place in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
    2. Remove the seeds and skin from the capsicums (the skin should come off easily now). Cut capsicums into small pieces.
    3. In a frypan, cook and stir the garlic, basil and capsicums in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavours mix.
    4. Place mixture in blender (careful, it is hot) and puree to desired consistency. Return puree to frypan, and reheat to a boil. Stir in the cream and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (310)


    This was excellent! Like other reviewers, I used roasted red peppers out of a jar, fat-free half and half and a bit of flour to thicken, and it came out just great. I used whole-grain spinach tortellini stuffed with ricotta and the dish was excellent! I will be making again.  -  30 Nov 2006  (Review from Allrecipes USA and Canada)


    Very good sauce... even my mom, my toughest critic, loved it! If made with skim milk and flour instead of cream, it can be a real healthy sauce that feels guilty. The recipe does make enough foor for a cruise ship, though. A few suggestions... 1) I mixed in diced chicken (briefly sauteed in red wine) and put it over spaghetti. 2) I would add more spices. I actually put in hot sauce, very nice kick. 3) If you make it thick enough, it could be used as a dip! Cut up some pita bread, toast the slices, and dip it into the sauce when it's cold.  -  17 Oct 2007  (Review from Allrecipes USA and Canada)


    This was good. I am a big fan of tomato cream sauces so I thought I would switch it up and try this. Def different and worth a try. I did sautee up some onion with the garlic and basil and I used jarred roasted peppers and added a few extra pieces. I also used mostly heavy cream with a splash of whole milk for the cream which I also mixed in 2 tsp cornstarch for a thicker sauce. Spiced it up with some dashes of red pepper flakes, sea salt, pepper, and red paprika. Using fresh grated cheese makes a big difference in a dish. Served over fettucini. Wouldn't it be an idea to brown chicken chunks with the onion/garlic - blend the peppers then pour over the chicken..Let that cook awhile and then add the cream and spices...Throw over pasta and top with some shredded mozzarella cheese and bake til cheese melts...Sounds good huh?? It's great to have a decent base recipe to experiment with.  -  09 Mar 2007  (Review from Allrecipes USA and Canada)