Cream red pepper sauce

Yield: 8 Servings

Measure Ingredient
12 ounces Red bell peppers; roasted
¾ cup Sour cream
2 tablespoons Dry white wine
Salt and pepper
Red bell peppers; strips

Roast your own peppers or purchase a 10 ounce jar. Drain the peppers. Use food processor to puree. In a small saucepan heat the peppers over medium-low heat for about 2 minutes or till bubbly. Gradually whisk in the sour cream, wine, salt and ground pepper. Heat through but do not boil.

Important! Heat individual plates. Spoon hot sauce over hot, drained pasta and garnish with fresh bell pepper slivers (optional). Eat immediately.

Variation from Soup Plantation Restaurants-- Use V8 instead of wine. Offer with radiatore, twists, 'little helmets' or spinach fettuccine or linguine This is a last-minute sauce that needs to be eaten hot. Sauce for pasta but can be used on chicken or vegetables like cauliflower. The richness may be too-too for some tastes. Also offer bread.

Posted to MC-Recipe Digest V1 #172 Date: Sun, 28 Jul 1996 19:42:43 -0400 From: TheCookie@...

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