How to make it

  • If you are roasting your peppers just throw them on the grill or right on the burner of your stove (exercise caution) and let them get COMPLETELY black and a little squishy.
  • After the peppers have cooled, gently peel the black skin off and scrape the seeds out and slice the peppers into strips about 1" across.
  • Mince a clove or two of garlic and add the peppers and garlic to enough olive oil to cover and let that sit overnight to make a fantastic flavored oil.
  • Puree the peppers with a smallish amount of oil or butter and saute that mixture, adding cheese, cream, milk, salt, sugar, olives and spinach.
  • Let that simmer untill it gets as thick as you would like.
  • I prefer a thinner sauce, the sauce has TONS of fantastic flavors and I really enjoy dipping my bread in the leftover sauce
  • Top your pasta and enjoy!

Reviews & Comments 6

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    " It was excellent "
    greekgirrrl ate it and said...
    very nice
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  • applesomething 6 years ago
    When I make easy pasta at home just for me, this is exactly what I go for, creamy sauce and red bell peppers.
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    " It was excellent "
    linebb956 ate it and said...
    Wanted to let you know... I roasted some peppers this way while Hubby was grilling some steaks.. he looked at me like I had gone insane! Finished them up and made this recipe 2 days later.. cut back on cream, but it was still wonderful!
    Was this review helpful? Yes Flag
  • vino4dino 7 years ago
    That sounds really good. I'll be sure to save this.
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  • julesong 7 years ago
    Looks great! :) Have you seen the new Pacific NW group page? Take a look!

    http://www.grouprecipes.com/group/355
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  • dariana 7 years ago
    Yummy.
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