SAUCES

Creamy Bell Pepper Sauce

Prep Time 5

Cook Time 20

Total Time 25

Servings 2 people

Choose bell peppers with glossy, firm skin. Avoid the ones with green, they’re still young and have a stronger flavor. Avoid peppers with soft skin that looks shriveled, it’s a sign of aging.
To clean and chop bell peppers, watch my VIDEO

In a large sauté pan, add 3 Tablespoons of extra virgin olive oil. Add the chopped onion, and turn the heat to medium-low. Gently sauté the onion for about 5 minutes until soft, but not browned. Stir from time to time to make sure they are well covered with extra virgin olive oil and don’t stick.
Add the chopped bell peppers and season with salt. Sauté for a couple of minutes. Cover with a lid and let it cook at low heat for about 15 minutes until bell peppers have cooked down and softened. Check onions and peppers a few times and stir to prevent them from burning.
When the bell peppers and onion are well cooked and soft, turn the heat off and reserve ½ - 1 cup aside in a small bowl for later.
Add the remaining sauté in a blender (or blend in the pot with a hand blender) with parmesan, heavy cream, and salt and pepper to taste. Blend into a creamy sauce. Return the creamed sauce back to the pan and set aside with the lid on.

To clean and chop bell peppers, avoiding the mess of all the seeds, watch my VIDEO
If you don’t want to use heavy cream, use ricotta, milk, or even coconut milk when you blend bell peppers. If the sauce is too thin, add some Parmigiano cheese. The result will be a lighter sauce.
If you have one, use a hand blender directly in the saucepan to blend the bell peppers, reserving some whole pieces for garnish.
This creamy sauce is perfect for fresh egg pasta which is always well paired with rich sauces.