Beverly's Back Porch: Roasted Red Bell Pepper Sauce

My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, August 29, 2011

Roasted Red Bell Pepper Sauce

Talk about quick and easy! This is a five minute sauce, and is great over any of your favorite pasta. I used my home canned roasted red bell peppers, but store bought are fine. We are also going to use this sauce tomorrow in our Chicken Lasagna With Roasted Red Bell Pepper Sauce.

Roasted Red Bell Pepper Sauce
makes 3 1/2 cups
print recipe

1 (12-ounce) jar roasted red peppers, drained
1 (16-ounce) jar creamy Alfredo sauce (I used Bertolli Alfredo Sauce with Aged Parmesan Cheese)
1 (3-ounce package shredded Parmesan cheese
1/2 teaspoon dried crushed red pepper

Process all ingredients in a food processor until smooth, stopping to scrape down sides.