Roasted Red Peppers Pasta Sauce

Knock Off of the Brick Oven's Roasted Red Peppers Pasta Sauce

Blend on high until smooth

Saute:
1 t. Olive Oil
¼ Clove Garlic
¼ t. Oregano
¼ t. Basil
1 T Flour
Drained Juice from Roaster Red Pepper

Sauté Oil and Garlic, Oregano, Basil. Stir in flour cook for 1-2 minutes. Add Drained juice little by little whisking constantly to keep from lumping.

Blend then add:
12-24 oz Jar of Roasted Red Peppers – Drained but save liquid

Add:
3/4 Cup Half and Half
3/4 Cup Milk
1 T. Grated Parmesan or Romano Cheese
1 ½ t. Salt
Dash of Red Pepper Flakes


*You may need to add sugar and/or more salt depending on the brand of Roasted Red Peppers.

4-6 Servings