A base of roasted red pepper cream sauce swaths pre-cooked, medium-sized pasta shells. I like the sauce smooth and silky, so I purée the roasted pepper mixture before adding a combination of heavy cream and half-and-half, along with three cheeses: ricotta, Fontina, and Asiago. Italian sausage, garlic, and onions, boost the sauce with extra flavor.
'red pepper' on Serious Eats
Italian Sausage and Fontina Shooter's-Style Sandwich With Onions, Peppers, Fennel, and Sun-Dried Tomato-Caper Relish
Juicy Italian sausage bound with melted Fontina cheese is all packed into a pressed sandwich with sautéed onions, fennel, and red peppers and stopped with a rich and tangy sun-dried tomato and caper relish to balance out the fat. This is one hell of a sandwich.
Roasted vegetables, caramelized onions, and goat cheese are packed into a hollowed out loaf of bread, wrapped tightly, and then pressed under heavy weights for several hours to pack all the flavors into a perfect, bite-height sandwich.
Using Serbian ajvar as inspiration, roasted red peppers are mixed with ketchup, garlic, and sherry vinegar, along with smoked paprika for that required smoky flavor.
The combination of cauliflower and roasted peppers create a vibrantly colored, creamy soup perfect for those cooler fall days.
Red peppers and eggplant roasted over a wood fire give this sweet and tangy Serbian sauce a pleasing smokiness.
For this sandwich, a rich homemade tapenade is spread into an herby focaccia roll, then followed by some spicy salami, peppery arugula, a roasted red bell pepper, and a sprinkling of crumbled goat cheese. Although the ingredients in this sandwich are all very strongly flavored, each remains distinct with every bite.
I picked this recipe from the Perfect Pantry mainly because of the sauce, which somehow manages to successfully combine soy sauce, hoisin, Sriracha, lime juice, and agave nectar. (I only stash the last one in my pantry for cocktails.) But...