2 days for a red pepper sauce. . .wow, I’m curious what that was now too. What could you do with a bell pepper that could take 2 days? I guess maybe pickle it somehow?
Anyway - my two directions with bell peppers are either creamy sauce or a sauce with more texture. They are both very, very similar in prep.
- Roast the red peppers over open flame and peel
- Put in blender/cuisinart/stick blender with other ingredients
- Blend, blend, blend. . . .
For a creamy sauce, I usually just go with garlic/salt/pepper and an herb (basil or parsley typically). Once blended thin with cream and reheat. With the cream I don’t find I need to add very much oil or butter.
For a chunky sauce (it isn’t really chunky but more of a pesto texture) I do all the above but also add almonds, then just don’t add cream but I do add olive oil.
What style sauce were you going for (could be something totally different than these two, just saying for the record)? What type of pasta were you thinking? Was this going to be just a pasta with sauce dish, or was it going with something else (e.g. roasted meat/etc)? (I know, Americanized Italian question but hey, I am what I am).