Betsy’s No Garlic Red Pepper Cream Sauce

By Betsy Vail 06/27/15

Ingredients:

• 2 c heavy cream
• 1 c red bell pepper, seeded, fire roasted, and diced
• ½ c Moscato wine
• ¼ c onion, diced
• ¼ c Parmigiano-Reggiano 
• 1+ Tbs Wondra
• 1 Tbs butter
• 2 tsp lemon juice
• 1 tsp onion powder
• ½ tsp salt 
• ¼ tsp sweet paprika
• pepper to taste
• fetuccini, cooked al dente and drained
• fresh basil (for garnish)

Directions:

1. Seed, fire roast, and dice the bell pepper and set aside.
2. Purée the onion with ¾ of the bell pepper (reserving ¼ of the pepper for garnish) and Moscato wine. I use my Ninja blender to make a fine purée.
3. Simmer the purée in a skillet or sauce pan with 1 Tbs of butter for about 5 minutes on medium heat.
4. Whisk in the cream, Parmigiano-Reggiano, onion powder, salt, paprika, lemon juice, pepper, and Wondra flour and continue to simmer until the sauce thickens slightly. 
5. Remove the sauce from heat and serve with pasta. 

Delicious Additions:

• Seared scallops
• Clams cooked in butter and wine
• Seasoned chicken breast slices

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