Roasted Red Pepper Sauce

Roast two red peppers over an open flame (stove top, grill or in the broiler) until the skin turns black. Place in a paper bag until cool. Remove from the bag and rinse under running water to remove the charred skin. Cut open and remove the seeds. Put the peppers in a food processor and puree until smooth.

Put the pepper puree in a small sauce pan over medium heat. Blend in 1 tablespoon each of butter and cornstarch and heat through. Add salt and pepper to taste. Serve with tortellini or bread or chunks of polenta!

Hint: Add fresh chopped basil, oregano or any spice you like.

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