Ingredients
Scale
- 1 (12 oz) jar roasted red peppers, drained
- 1/2 cup heavy cream
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it. Remove the saucepan from the heat.
- Step 2: Carefully transfer the sautéed garlic and oil to a high-powered blender. Add the drained roasted red peppers, heavy cream, kosher salt, and black pepper.
- Step 3: Secure the lid on the blender and blend on high speed for 30–60 seconds, or until the sauce is completely smooth and no pepper chunks remain. Stop and scrape down the sides if necessary.
- Step 4: Pour the blended sauce back into the saucepan. Heat the sauce over medium-low heat, stirring constantly until it begins to simmer gently.
- Step 5: Stir in the grated Parmesan cheese until it is fully melted and incorporated, creating a rich, creamy consistency. Taste the sauce and adjust salt and pepper if desired before serving immediately over pasta or chicken.
Notes
- Store leftover sauce tightly covered in the refrigerator for up to 4 days; expect it to thicken significantly due to the heavy cream and Parmesan.
- When reheating, warm the sauce very gently over low heat, adding a splash of water, milk, or extra cream to loosen the texture and prevent the cheese from clumping or separating.
- For a unique dinner twist, try serving this sauce over grilled salmon or using it as a delicious, smoky dipping foundation for crispy arancini balls.
- Be diligent when sautéing the garlic: removing the pan just as it becomes fragrant prevents bitterness and ensures a sweet, mellow flavor foundation for the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American