Red Pepper Cream Sauce
- o 2 red bell peppers, cut into chunks
- o 2 cups heavy cream
- o 1 tsp paprika
- o 1 tbsp. lemon juice
- o 3/4 tsp salt
- o 1/2 tsp black pepper
- o 1 pinch cayenne pepper
1. Combine the bell peppers and heavy cream in a pot and bring to boil over medium heat; reduce heat to medium-low and continue simmering, stirring occasionally, about 30 minutes.
2. Remove from heat and stir in the paprika, lemon juice, salt, white pepper, and cayenne pepper.
3. Pour the sauce into a blender. Hold the lid firmly with a towel while blending, using a few quick pulses to get the sauce moving before leaving it on to blend until smooth.
4. Serve hot over pasta