Preheat broiler. Lightly coat the red peppers with olive oil. Grill
peppers under the broiler until the skin is blackened, and the flesh has
softened slightly. Place peppers in a paper bag or resealable plastic
bag to cool for approximately 45 min
Remove the seeds and skin from the peppers (the skin should come off the
peppers easily now). Cut peppers into small pieces.
In a skillet, cook and stir the garlic, basil, and red peppers in 3
tablespoons olive oil over medium heat. Cook for 10 minutes, so that the
flavors mix. Place mixture in blender (careful it is hot), and puree to
desired consistency.
Return puree to skillet, and reheat to a boil. Stir in the half-and-half
and the Romano cheese; cook and stir until the cheese melts. Add the
butter,and stir until melted. Season with salt and pepper.
Originally Submitted
10/25/2005
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