Roasted Red Pepper Pasta Sauce

For a quick dinner, I will buy a package of fresh ravioli pasta in the refrigerator section of my supermarket or at an Italian market that sells fresh pasta. This red pepper sauce is a delicious change from traditional marinara sauce and so easy to make!  For vegetarians, this is especially yummy on fresh mushroom ravioli!

Roasted Red Pepper Pasta Sauce

3 large red bell peppers
3 T olive oil
1 large garlic clove, chopped
2 T of cream or half and half
1 T tomato paste
1/4 tsp salt and extra for sprinkling
Olive oil for tossing or misting
Basil (optional)
Parmesan (optional)

1. Cut bell peppers along sides so you have 3-4 flat pieces of pepper. Mist sides of peppers with olive oil or toss in bowl with some olive oil. Sprinkle with salt. Arrange flat peppers on foil lined baking sheet with skin facing up. Roast at 400 degrees for 15-20 min or until peppers are soft.
2. Blister pepper skins by turning on broiler and broil for about 3 minutes or until you see the skins blacken and blister. Remove from oven, put peppers in a bowl and cover with a towel. Let peppers steam for about 15 minutes.
3. Peel blistered skins off peppers (Ok if some skin stays on).
4. Put peppers in a food processor. Add garlic and salt. Pulse several times. Add olive oil. Pulse until fairly smooth (tiny bits of pepper are fine).
5. Scrape pepper mixture into a pan. Heat on medium high, stirring cream into mixture. Then add tomato paste to thicken.
6. Serve over pasta. Optional: top with basil strips and grated parmesan.