This was initially an update on my weeknight red pepper sauce, but it turned into a completely different creature. One I like much better! Because of the flavor and consistency, I serve it over pasta, on pizza, or as an alternative to anything you might usually enjoy with Marinara.
I hope you love it as much as I do!
- 2 jars roasted red peppers in water, rinsed and drained
- 6 cloves garlic
- 1/4 cup flour
- 3/4 cup merlot
- 1 cup chicken stock
- 1 cup half and half, plus about 4 Tbs milk
- 1/4 tsp smoked paprkia
- Salt and pepper to taste
- 4 Tbs extra virgin olive oil
- A little sugar, to taste
Heat olive oil in a large skillet over medium heat. Put garlic and peppers in food processor and blend until smooth. Whisk flour into oil until smooth and slightly golden. Add pepper mix to skillet and whisk. Add wine, stir to combine. Add chicken stock, salt, pepper and paprika. Combine and bring to a boil, reduce to a simmer and cook 15 minutes, stirring occasionally.
Add half and half, stir over low heat until combined and warmed through. Taste. At this point, I usually add more salt, pepper, up to 4 Tbs milk and a little sugar until I feel the sauce is balanced.