Roasted Red Bell Pepper Pasta Sauce

This Pasta sauce goes very well with Ravioli, although it can be used for any other type of pasta. The Basil adds a extra punch of flavor. This rich and creamy sauce is a great alternative to the traditional tomato based pasta sauce. Roasting the red bell peppers is easier than you think but you can always used a jarred one if you are in a time crunch.

Ingredients:

• 2 large red bell pepper
• 1 small onion finely chopped
• 4 garlic cloves, finely chopped
• 1 cup of fresh basil leaves
• 1/3 cup grated parmesan cheese
• 1 Tbsp cornstarch
• 2 Tbsp. butter
• 1 cup half- and half or milk
• salt and pepper as required
• crushed red pepper

Instructions

1. Roast the red bell peppers by placing it directly on top of a gas stove. Keep it turning and make sure all the sides are charred very well. Alternatively you can roast it in the oven in the broil mode.
2. Place the roasted peppers in a zipper plastic bag and seal it and let it sweat for about 30 min. Then remove the peppers and peel the skin. Remove the stem and seeds and then chop the pepper in small pieces.
3. Alternatively you can used the jarred roasted peppers.
4. Heat up a pan and melt the butter. Add garlic and onion and fry for a few min. Do not let it brown.
5. Now add the roasted peppers and the basil leaves. Cook for a few min.
6. Cool the mixture and then transfer to a blender and blend it till smooth.
7. Return the sauce back to the pan.
8. Mix the cornstarch with the half and half and add it to the sauce.
9. Add the parmesan cheese and stir until melted.
10. Add salt, pepper and crushed pepper to taste.
11. Cook the Ravioli or pasta according to the package direction. If using Ravioli, place the cooked ravioli in a serving plate and spoon the sauce over it and top it off with some grated parmesan cheese.
12. Toss the sauce with any other type of pasta and enjoy.