Roasted Red Pepper Sauce

Roasted Red Pepper Sauce is a nice change of pace from your typical tomato sauce. It's perfect over cheesy ravioli or even a sauce served with grilled chicken or white fish.

If you're in a pinch, you can used jarred roasted red peppers, but I enjoy the sauce better when roasting the peppers at home.

Roasted Red Pepper Sauce

Ingredients

· 4 red peppers

· 1 head of garlic

· 4 tbsp olive oil

· 1 tsp salt

· 1 medium onion, chopped

· ¼ tsp dried basil

· ¼ tsp garlic powder

· ½ cup dry white wine

· 1 cup chicken stock

· ¼ cup half & half

Preheat oven to 425F.

Line a pan with aluminum foil. Place the whole peppers on the pan. Cut away the top of the head of garlic. Place on the pan with the peppers. Drizzle with 3 tbsp olive oil. Season with ½ tsp salt. Roast in the oven until the skins on the pepper are charred - about 30-40 minutes. Remove from the oven, place the peppers in a bowl, and cover with plastic wrap. Continue to roast the garlic for another 15-20 minutes until the garlic is browned and soft.

In a small pot, heat the remaining olive oil. Add the onions and sweat over medium-low heat until translucent. Season with ½ tsp salt, basil, and garlic powder. Over medium high heat, add the wine. Cook for two minutes until the wine has evaporated. Reduced the heat to low and add the chicken stock. Simmer for 10 minutes.

Using your fingers, peel the skins away from the flesh of the red pepper. Discard the stem, seeds and skin. Roughly chop the peppers and add to the pot with the onions. Remove the garlic cloves from the peels and add to the onions. Using an immersion blender, blend the mixture until smooth. Season with salt and pepper to taste. Keep warm on the stove over low heat until ready to toss over pasta. Just before serving stir in the half & half.

Makes 2 cups

Gluten Free Friendly!