Red Pepper Pasta Sauce

Red Pepper Pasta Sauce

4 to 5 red peppers
1 to 3 jalapeños
3-5 roma tomatoes
Several cloves of garlic
Butter
Flour
Milk

Rise vegetables, and then cut into quarters. Peel, but don’t chop, the garlic. Put everything into a bowl and lightly coat with olive oil. Wrap with foil and place on a grill or in an oven until vegetables are very soft and easily pierced with a fork. Let cool for a few minutes and then throw everything into a food processor. Blend until everything is kinda liquidy, but still has a few small chunks.

In a sauce pan, combine equal parts flour and butter (I usually use a ¼ to ½ cup). Combine over low heat until blended, but still solid. Pour pepper mixture in and stir until combined. Then pour small amounts of milk in, stirring until combined. Keep adding milk until sauce is the consistency of alfredo sauce and then continue to cook until hot enough.

Pour over prepared pasta of choice (I like it with a penne or tortellini) and top with fresh grated Parmesan or asiago cheese. Cut up some smaller pieces of red pepper to throw in the finished pasta as well. It's also really good with broccoli


...from my old boss at Stromboli's