Creamy Roasted Red Bell Pepper Sauce for Pasta

This is currently my favorite pasta sauce. If you already have roasted peppers on hand, it goes together in less than two minutes and the flavor is pure heaven if you like peppers. This recipe is adapted from the “Moosewood Restaurant Low-Fat Favorites” cookbook.

* roasted red bell pepper (see note)
* enough buttermilk to lubricate blending (yogurt works fine too)
* salt and pepper to taste

Combine the roasted pepper and the buttermilk or yogurt in a blender and whirl briefly, being careful not to add so much buttermilk/yogurt that the sauce becomes thin. Add salt and pepper to taste. If it doesn’t taste rich enough, add a little good olive oil, then spoon over hot pasta.

NOTE: You can buy roasted peppers from Claudio’s in the Italian Market OR you can make your own which tastes even better: Roast sweet red bell peppers over the flame on a gas range or broil till the skin is charred nicely. Wrap in paper towels and pop into a plastic bag to steam a bit while it cools down. When the pepper is cool enough to handle, use the paper towel to brush off the charred skin, then cut out the core and seeds and tear vertically into several large pieces. Use the paper towel to blot up any excess liquid. Stir in enough good olive oil to coat all the pieces and store in the refrigerator until ready to use (use quickly because it only keeps a few days).

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