The Best Peppers Cream Sauce
Peppers cream sauce is an easy, fast, luscious, and heavenly creamy sauce that will most likely be added to your top ten favorite sauces.
- 2 yellow peppers
- 2 red peppers
- 1 medium onion
- 3 tablespoons organic EVO oil
- 40 g grated Parmigiano Reggiano cheese
- chopped parsley
- salt and pepper
Wash the peppers well
Cut the cap to which the petiole is attached, remove the seeds and with a small knife remove the internal white ribs.
Cut them into strips not too thin, each strip should be as wide as your index finger.
Heat oil in a large nonstick skillet over medium heat.
Add the peppers and onion; season with salt and pepper.
Cook, stirring occasionally, until peppers are just tender, about 10 minutes.
Add chopped parsley and grated Parmigiano Reggiano cheese and blend the mixture by using a handheld immersion blender or a countertop blender until it is as rough or as smooth as you like it.
It is ready for your bruschetta or as a condiment for your pasta.