Since the first time I started looking at red pepper pasta sauce recipes, my mouth was melting. I wanted to try it and now, here’s the recipe I made. Of course, as this was an experiment (so good, let me say) more ingredients than the previous picture were used. This sauce is sweet, I thought it would be more salty (not spicy) but it’s not. It’s sweet, it tastes very similar to carrot soup, you know? I was tempted to add mozzarella cheese, but I was not sure if the flavor would be affected (I guess it would). Here’s my recipe.
- 3 red peppers
- 8oz Philadelphia cream cheese
- 2 cups cooked pasta
- 1/3 cup milk
- 4 tbsp cream
- 1 tbsp Knorr’s powder chicken broth
- 2 tbsp Parmesan cheese
- 1 tsp butter
First you need to roast the peppers. First, cut them in half.
Place on cookie sheet and brush with olive oil.
Place in broiler for 10 minutes or until skin is dark.
Remove from oven and place in paper bag. Let those babies sweat.
After 5 minutes, remove skin.
Now, place everything (except the cooked pasta) in blender and mix until fully combined.
Heat butter until melted in a deep skillet.
Add sauce from blender.
Stir for 3 minutes and add cooked pasta.
Stir and serve.
Check out the recipe at Tasty Kitchen.