Friday, December 12, 2014

Roasted Red Pepper Sauce

-6 red peppers, cut in half, seeded and ribs out
-1 yellow onion, sliced
-a small palm full of paprika
-1 small can of chicken broth (about a cup and a half)
-8 oz. of cream cheese
-2 cloves of garlic
-a handful of parsley, chopped

Preheat oven to 500°
Salt, pepper and extra virgin olive oil the red peppers and arrange them on a foiled-lined sheet pan and roast for 20-30 minutes. Halfway into roasting, flip the peppers and continue to roast. Immediately put in a bowl cover in plastic wrap to cool before taking the skin (however, you can leave the skin on as I did).
Saute onion and garlic with EVOO with paprika until soft and lightly browned and add in Cuisinart with the roasted red peppers. Pulse until chunky to add in half of the chicken broth until puree, add in parsley to pulse one or two times, and put back in the same saute pan used for the onions/garlic. Add the rest of the chicken broth and the cream cheese, stirring until melted and blended in the sauce. Add in about small slice of butter before serving with pasta

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