Over the weekend we had brunch with our lovely friends Elle and Bryan at Dino - a great spot a few blocks from our house. Elle mentioned she had made a roasted red pepper cream sauce recently, which inspired this recipe. It is definitely worth splurging on the calories every once in a while for a good cream sauce! Unfortunately we were so excited about eating it that I forgot to take any pictures.
Ingredients:
- 2 roasted red peppers (I used jarred, but you could make them fresh), finely diced
- 1/4c white wine
- 1/2c cream
- 1/2c good quality parmesan
- 1 sprig of tarragon, finely chopped
- Cyanne pepper to taste
In a skillet combine the red pepper and white wine and cook over medium heat until almost dry. You don't want to burn the red peppers, but you want to really concentrate the wine flavor into the peppers. You'll know when it's done when there is just a little bit of liquid around the bits of red pepper.
Reduce the heat to medium-low and add the cream, stirring. You're going to bring this up to a very light boil and reduce just until it is a thin sauce consistency. Basically, once it coats the back of a spoon, you're ready to add the parmesan, as the cheese will thicken it.
Add the parmesan, tarragon, and pepper to taste. Keep hot until you're ready to toss with your pasta.
Serve hot!
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