6 Reviews of Roasted Red Pepper Sauce

From: Marie

On Oct 31, 2004

This is a fabulous sauce! After blending everything together, I took the advice of Cathy and placed it back in a saucepan and added a little cream. I was careful not to boil it, but just warmed it back through. A not so lighter version, but so delicious. Served it over penne pasta and absolutely loved it. Thanks so much for sharing this, CL.

From: Cathy17

On May 26, 2004

OH CountryLady! This was divine!!! I followed the recipe exactly and also added some red chili pepper flakes, a few shakes of parley and Italian Seasoning and I admit I added alot more garlic than the recipe stated. The roasted peppers filled the house with a wonderful aroma and the taste of the sauce was so pungeant. I served it with Safeway Select Frozen Portabello stuffed Ravioli and bread. The combination of tastes was absolutely amazing. This is a DEFINITE keeper! I thought next time I might add a bit of cream when I whip it in the food processor to see how that turns out. Also, because the sauce had cooled while I cooked the ravioli, I added it to the skillet again to heat it up and poured the drained ravioli in to coat. This was soooo good! Thanks CountryLady!

From: landlocked #2

On Nov 12, 2006

This was delicious! The only chnage I made was that I used a 12 oz jar of roasted peppers in replacement of roasting the peppers.WHich just made the process quicker and easier. I served this on top of Red Lentil Loaf Red Lentil Loaf I will definately be making this again! Thank you for sharing.

From: puddinhead

On Dec 14, 2007

Excellent sauce! Chicken broth instead of a ton of cream was great to lighten up the sauce. I also used jar roasted peppers which turned it into a "pantry" recipe. I served it with lump crab cakes.

From: Elithanie

On May 18, 2009

easy

From: SouthernChickie

On Oct 27, 2008

This sauce was delicious! I used marinated roasted red peppers from the jar. That made it super easy and quick, and it still tasted great.