I discovered coming up with my foodie bucket list just how important learning how to make sauces is to me so I played around with ingredients I had in order to make this homemade red pepper sauce. This is far from a traditional professional chef-style sauce but it is fast, easy and damn delicious.
The Ingredients
I found this red pepper paste at Killarney Market for just $2.99 called Piros Arany also known as “Red Gold”. It is mostly raw paprika and red peppers so since you probably will not have some, just double the amount of red peppers and add a couple of tsp of paprika to the recipe.
I grilled some PC Loads Of Cheddar & Jalapeño Fully Cooked Smoked Chicken Sausages to add to the dish.
I also had some PC Cheese Rainbow Tortellini that I wanted to use so I put everything together for this fantastic and decadent dinner.
The Prep
Grill up some of your favourite sausages.
Chop up 4 roasted red peppers (unless you are using the paste then chop two), mince 1 shallot and finely mince 2 cloves of garlic.
Get a large pot of salted water boiling and when the sauce is at the purée stage, throw it in and cook according to directions.
The Sauce
In a couple of tbsp of butter and olive oil, sauté the shallots. After a minute or so add the red peppers and garlic.
Cook for a couple of minutes and then if you have the paste, add 2 tbsp of the paste. If not, add 1 tsp paprika. Stir and sauté.
Add 2 tbsp of red wine and reduce for a minute or so.
To make the roux/thickener add a large spoonful of flour and cook for at least a minute.
Red peppers can be quite bitter so add 1 tbsp of honey, stirring constantly. Then stir in 1 cup of chicken broth and let thicken.
Purée
Purée the sauce and add 1/4 cup of heavy cream.
Also add 2 tbsp of goat cheese. Purée until smooth.
Bringing It All Together
Slice the sausages and OMG, look at them!!! Yum…
In the now empty pot you made your tortellini in add the drained pasta back with the sausages.
Stir in the sauce and serve with a little bit of freshly grated Parmesan and some freshly ground black pepper.
Foodie Results
I do not cook with heavy cream often because of how rich it is but considering we rarely go out to eat, this was a fantastic treat. Reg actually said that it was better than anything you can get at a restaurant and you know what, I have to agree.
This dinner took less than an hour to make and was one of the best meals I have had in a long time. The PC tortellini and sausages were absolutely fantastic. I will be buying them again.
This confirmed everything I have believed about food. It is all about the sauce…
My mouth is watering, Suzie, that looks SO good!
Thank you so much! And believe it or not, it tasted as good as it looks too Debra. Damn!!!
Totally my kind of meal! Will have to try one day when the kids are not eating at home – they do NOT like red peppers – too bad for them!
Yay!!! I’m so glad to hear this appeals to you Vicky. BTW, you can get that tube of “red gold” at Killarney Market near the meat section and it was only $3. Yes, make it all just for you!!!
Yay, Killarney Market is close by. I’m going to make this recipe for a potluck I’m going to on Saturday! For 15 people, so I’m thinking to use a regular pasta instead (that much tortellini $$$). Were the Jalapeno and Cheddar sausages very spicy? Would you recommend I double or triple your recipe? Thanks Suzie! Hoping my church fellowship group will be impressed!
Nice!!! Make sure to add a protein to it if you are not going to have the tortellini, like a sausage or something to make it more complete with regular pasta. I thought there was just a nice low level of heat to the sausages and Reg loved them and we aren’t huge into spice so I hope that helps. I wouldn’t double the red pepper paste, it has a lot of salt in it (notice I don’t mention a lot about seasoning) so I would add more actual roasted red peppers. I hope your church fellowship group likes it!!!
It was a hit! I doubled the recipe, but used extra peppers and paprika as you recommended instead of more paste, and couldn’t find goat cheese so used ricotta. Sooooo yummy! Also, since it was larger gathering, used Scoobi Doo (not even sure that’s what it’s really called, but that’s what was on the package) and it worked perfectly! Thank you Suzie the Foodie!
Fantastic! Ricotta is a very good substitution choice, bravo. You are most welcome Vicky, I couldn’t be happier about the results!