Silky smooth pasta sauce made from roasted bell peppers, plenty of sautéed shallots and garlic, and just a touch of half-and-half for creaminess.
I know, I know. It’s amazing. I nearly fell over from shock, too.
All kidding aside, I am so grateful to Stef and Julia for guest posting for me last week while I spent much-needed time with my family. If you missed their posts, make sure to check out the outstanding Creamy Chicken Enchilada Pasta Salad from Stef and the to-die-for Tomato Stack Salad with Corn and Avocado from Julia.
Aren’t my friends the most talented people you’ve ever met? One of the best parts of having friends who happen to be food bloggers is knowing you will be well fed wherever you go.
I hardly looked at the recipe before dashing to the store for ingredients to make my own version, which features roasted bell peppers (any color or mixture of colors will do), plenty of shallots, garlic, and a (large) splash of white wine, all pureed down to silky perfection.
A bit of half-and-half adds just enough creaminess and richness to the sauce without making it heavy, but feel free to use cream if you prefer an even richer sauce.