I couldn’t decide what type of sauce I was going to make for my Rigatoni and Italian Sausage Dinner. I kept going back and forth…basic red sauce with onions, green peppers, garlic and tomatoes? Roasted Red Pepper Sauce? A sauce using the 1/2 can of pumpkin I have leftover? After much debate I decided on the roasted red pepper sauce. A creamy pureed sauce made with roasted red peppers, sauteed onions and garlic, chicken broth and heavy cream. Yes!!! That is what I am craving…..
Started sauteing one onion diced with about 1 Tablespoon of minced garlic. Head off to the pantry and grabbed the jar of roasted red peppers. I open it up and wait…those aren’t roasted red peppers. In my hands were sun-dried tomatoes. I guess when I went to the store I bought sun-dried tomatoes instead of roasted red peppers. Usually I like to have both as staples in my pantry but after being on vacation for almost a month the pantry was a little bare and I am in the midst of restocking.
Okay–time to regroup. I can do this. Let’s see what else I have in the pantry and fridge.
- Jar of artichoke hearts
- 1/2 jar of capers
- Some leftover sparkling cider
- Feta cheese
- A lemon
- Chicken stock base
- Heavy whipping cream
Mediterranean- based pasta it is!!! I julienne about 1/2 jar of the sun-dried tomatoes and add it to my onion-garlic mixture, along with 1/2 jar of the artichoke hearts.
After a couple minutes, in goes the sparkling apple cider (@1 cup) and about 2 cups of chicken broth I make from the base.
I let this simmer and reduce a bit then add some capers and the juice of 1/2 lemon.
At this point the sauce is delicious and I almost didn’t add any heavy cream but I had it in the fridge so why not…..add some cream and let thicken to your decided consistency.
I have to admit I was starving and didn’t let it did long or thicken but it was still wonderful.
Made my plate and added some feta…..a Mediterranean dish in a flash!!!