Pepper Sauce for Pasta

12 Reviews
91% would make this recipe again

Preparation : 10 min Cooking : 20 min
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian


1 onions, finely chopped 200 g
2 yellow or red sweet peppers, cut into 1 X 5 cm strips 400 g
3 1/2 tsp butter, unsalted 16 g
1 tbsp olive oil 15 mL
2 tbsp whipping cream 35% 30 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to purée the sauce.


  1. Prepare the onion and peppers. Finely chop the onion. Cut the peppers into approx. 1 x 5 cm strips.
  2. Heat the butter and oil in a pan over low heat. Sauté the onion 4-5 min until translucent. Add the peppers, cover and cook over low heat 15-18 min until fork-tender with occasional stirring.
  3. Add the cream, mix well and purée in a blender. Add salt and pepper to taste.


The sauce can be stored up to 1 week in the refrigerator; 3 months in the freezer.

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Members' Reviews

12 Reviews (12 with rating only ) 91% would make this recipe again

This recipe is in the following categories

Vegetables | Sauces & Dips | Vegetarian | Kosher | Halal | Italian

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