Roasted Red Pepper and Sambuca Cream Sauce

Date Added: Nov 29, 2010 Italian Gluten Free
Back to Search

Prep Time

8 mins

Cook Time

15 mins

Ready In

23 mins



*to adjust serving size click on "serving box".


A creamy and spicy roasted pepper sauce that is great as a condiment for a sandwich a sauce for any meat or fish or as a dip for crab cakes.


  • 1  Table Spoon(s) Butter
  • 1
  • 1  Each Red Pepper, roasted
  • 2
  • 1  Table Spoon(s) Shallots, chopped
  • 3
  • 1  Fluid ounce(s) White Wine
  • 4
  • 2  Fluid ounce(s) Romano Sambuca
  • 5
  • 2  Cup(s) Heavy Cream
  • 6
  •  Pinch Cayenne Pepper
  • 7


    1. Remove skin and seeds from red pepper and discard
    2. Slice peeled pepper
    3. Melt butter in a sauce pot
    4. Add red peppers to butter
    5. Add shallots and cook for 2 minutes until tender
    6. Pour in white wine and cook down, about 1 minute
    7. Add Sambuca
    8. Carefully light a flame into pot, this will cause a large flame so be aware
    9. Let alcohol burn off until flame is gone, about 30 seconds
    10. Whisk in heavy cream and reduce flame to low
    11. Let simmer for 20 minutes to reduce and thicken
    12. Remove from stove and pour half of liquid into a fine mesh siev to strain
    13. Using a rubber spatula, force mixture through strainer, discard any solids and seeds
    14. Pour the other half into a food processor and puree for 2 - 3 minutes until fine
    15. Pour into fine mesh siev and strain
    16. Whisk both liquids together
    17. Add a pinch or more of cayenne pepper and Whisk
    18. Taste and season if necessary
    19. Refrigerate to cool

To add a comment you must have to login or sign up.