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Red Bell Pepper Sauce

Ingredients

  • 4 large red bell peppers
  • 4 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream or half-and-half
  • 1 tsp grated nutmeg
  • 1 tsp salt
  • 1/4 tsp freshly grated black pepper
  • 1/4 cup minced fresh basil or thyme

Directions

  1. Place the peppers on a lightly greased broiler pan and broil them, turning them occasionally, until blackened all over, about 15 minutes. Transfer them to a large paper bag, close the bag tightly, and let the peppers cool for 20 minutes.
  2. Peel away the blackened skins and remove the seeds and cores. Place the peppers in a food processor or blender, and puree them until smooth. Set aside.
  3. In a large saute’ pan, heat the butter and cook the garlic over medium heat until it softens. Add the pepper puree and mix well. Lower the heat and gradually stir in the heavy cream. Add the nutmeg, salt, and black pepper and cook, stirring, for 5 minutes. Remove from the heat and stir in the basil or thyme. Toss immediately with hot pasta or refrigerate for up to 3 days.
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