Roasted Red Pepper and Bacon Sauce
Elevate your meals with the rich, smoky flavor of Roasted Red Pepper and Bacon Sauce—a luxurious, creamy sauce that’s sure to impress. This recipe blends the natural sweetness of oven-roasted red bell peppers with the savory crunch of crispy bacon, all brought together in a velvety base of heavy cream and freshly grated parmesan cheese. Infused with garlic and a touch of red pepper flakes for a hint of heat, this versatile sauce pairs beautifully with pasta, roasted vegetables, or even as a decadent dip. Garnish with fresh basil and extra bacon crumbles for a stunning presentation that’s as flavorful as it is eye-catching. Perfect for a quick dinner or special occasion, this 40-minute recipe is a must-try for those seeking bold flavors and an irresistible creamy texture.
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Recipe Information
Ingredients
- 3 large red bell peppers
- 6 slices bacon
- 2 tablespoons olive oil
- 3 cloves garlic cloves
- 1 cup heavy cream
- 0.5 cup parmesan cheese, grated
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional for heat)
- 6 leaves fresh basil leaves (optional for garnish)
Instructions
Preheat your oven to 450°F (230°C).
Place the red bell peppers on a baking sheet lined with parchment paper or aluminum foil. Roast for 20 minutes, turning occasionally, until the skin is charred and blistered on all sides.
Remove the peppers from the oven and place them in a bowl. Cover the bowl tightly with plastic wrap and let the peppers steam for 10 minutes to loosen the skin.
Meanwhile, cook the bacon in a large skillet over medium heat until crispy, about 6-8 minutes. Remove the bacon and place it on a paper towel-lined plate to drain. Reserve 1 tablespoon of the bacon grease in the skillet and discard the rest.
Peel the skin off the roasted peppers and remove the stem and seeds. Roughly chop the peppers and set aside.
Heat the reserved bacon grease along with the olive oil in the skillet over medium heat. Add the garlic cloves (minced) and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the chopped roasted red peppers to the skillet and cook for 3-4 minutes, stirring occasionally, to let the flavors combine.
Transfer the contents of the skillet to a blender or food processor. Blend until smooth.
Return the sauce to the skillet and stir in the heavy cream. Add the parmesan cheese, salt, black pepper, and red pepper flakes (if using). Simmer on low heat for 5 minutes, stirring occasionally.
Crumble the cooked bacon and stir it into the sauce, reserving a small amount for garnish if desired.
Taste the sauce and adjust seasoning if necessary.
Serve the sauce over pasta, roasted vegetables, or as a dip. Garnish with fresh basil leaves and reserved crumbled bacon before serving.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 45% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 589 mg | 26% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.8 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 471 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
