Red Bell Pepper Sauce

Submitted by Allie Jones

Ingredients:

• 4-5 Red bell peppers
• Pat of butter, and/or olive oil
• 1-2 cloves garlic
• Fresh rosemary and thyme (preferably – but dried is also OK)
• One small container shipping cream (or about ¼ - 1/3 cup ½ & ½ , if you want to go lower cal
• ¼ tsp crushed red pepper flakes
• salt

Instructions:

• Pre-heat oven to 400 degrees.  
• Roast Peppers:  line a cookie sheet with Alum. foil to make clean-up easier.  Drizzle foil with some olive oil.  Cut all the peppers in half, but leave stems and everything on them.  Put them face-down on the cookie sheet and bake for about 25 minutes (or until the skins begin to blacken and blister – just keep checking – you want to make sure they are pretty thoroughly roasted).  
• While peppers are roasting heat some butter and/or olive oil in a small skillet and chop up the rosemary & thyme and mince garlic and sauté it all until garlic JUST begins to brown then remove from heat.  
• When peppers are done, stem and seed them, and put them into the blender or cuisanart, along with the butter/garlic/herb sauté, the red pepper flakes, cream (use as much of the small container of whipping cream as you dare…usually you don’t want to go over about 1/3 of a cup I think), and salt to taste.  
• Blend it all up and serve immediately, while still hot, over your favorite just-drained pasta (linguine or spaghetti is my favorite with this sauce)