5-Ingredient Roasted Red Pepper Cream Sauce (For Topping Anything!)

Place peppers in the oven (alone or on a sheet pan) and turn broiler to high. Broil peppers until blackened on all sides, turning a few times, for about 10 minutes total.

Place blackened peppers in a zipper bag or a bowl covered with plastic wrap. Let sit for 15 minutes until you can handle them. When peppers are cool enough to touch, remove skins, seeds, and stems. Place peppers in a food processor with garlic and chicken stock. Puree the mixture until smooth, then transfer to a skillet.

Turn skillet to medium heat, and bring sauce to a gentle bubble. Add a pinch of salt and smoked paprika. Let cook, stirring, for 5 minutes. Turn heat off and add cream. Taste once more for seasoning and add more salt if needed.

Serve sauce with your favorite pasta or protein. Store in the fridge for up to 5 days. Enjoy!