I once had a recipe for a pepper cream sauce for pasta. This is my reconstruction from memory; it’s easy, and a great choice if you’re tired of all of the common pasta options.
4 tablespoons butter
4 red bell peppers, minced
1 onion, minced
2 cloves garlic, minced
1/2 c. heavy cream
1/2 c. grated parmesan
salt and pepper
Melt the butter in a heavy pan and over low heat, cook the peppers, onion, and garlic until the peppers are very soft. Turn the contents of the pan into a blender, add the cream, and puree. Pour back into the pan and cook over high heat, stirring constantly, for a few minutes, until slightly thickened. Add the cheese, then season to taste with salt and pepper.
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[…] over medium heat in butter for about five minutes a side. I’ll remove the chops, then add the peppers, onion, and garlic, and cook them until very soft. I’ll puree them with the cream, then pour it all back into […]