Creamy Tomato and Bell Pepper Sauce
If you think all cream sauces are heavy, I hope you give this one a try. It’s creamy, but still bright and light. It’s reminiscent of Pasta alla Vodka, but without the vodka… instead the red bell peppers add the sweetness that comes from cooking off the alcohol.
You’ll want to use about 1 ½ cups of sauce per pound of pasta.
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 1/8 teaspoon Lite salt
- 2 cloves garlic, minced
- 2 large red bell peppers, chopped
- 16 ounces unsalted whole tomatoes
- 1 sprig of basil
- ½ teaspoon chile flakes
- 2 tablespoons cream
Preparation
Place the olive oil, onion and salt in a heavy 3-quart saucepan and simmer until the onion is soft, about 10 minutes. Add the garlic and red bell peppers, and simmer, stirring occasionally, for another 10 minutes.
Add the tomatoes, basil, and chile flakes, and simmer for 10 minutes, using the back of a wooden spoon to break up any large tomato pieces. Cover, and simmer another 15 minutes. Remove the basil and transfer the mixture to a blender. Puree until smooth and return to the pot. Stir in the cream.
Use immediately, or store in an airtight container for up to 5 days. To freeze, cool completely, and then spoon into freezer bags. Sauce can be frozen for up to 6 months. To use, let the sauce thaw overnight in the refrigerator.