• Preheat the oven to 425°F.

  Place the whole peppers, halved shallot, and unpeeled garlic cloves on a baking sheet. Roast for 15–20 minutes, or until the shallot is tender and the garlic is soft when gently squeezed. Remove the shallot and garlic from the pan, then continue roasting the peppers, turning them occasionally, until the skins are blistered and heavily charred on all sides, about 10–15 minutes longer.

  Transfer the hot peppers to a bowl and cover with a plate or a clean kitchen towel for about 10 minutes. As the peppers rest, the trapped steam loosens the charred skins from the flesh, making them much easier to peel while helping preserve the tender roasted pepper underneath.

  Peel the peppers over the same bowl to catch their flavorful juices. Remove and discard the skins, stems, and seeds. Strain the collected juices into the blender. Squeeze the roasted garlic from its skins and add it to the blender along with the roasted peppers and shallot.

  Add the Parmesan, basil, red wine vinegar, crushed red pepper flakes, kosher salt, and white pepper to the blender. Blend until smooth.

  If needed, add the chicken stock a few tablespoons at a time, blending after each addition, until the sauce reaches your desired consistency. The amount of stock will vary depending on the size and moisture of the peppers.

  Taste the sauce and adjust the seasoning before serving.

Variations

• Creamy Roasted Red Pepper Sauce

  For a richer, creamier sauce, stir in a splash of heavy cream or a few tablespoons of mascarpone cheese after blending. Heat gently over low heat, stirring until smooth. Mascarpone creates an especially rich, velvety sauce without overpowering the flavor of the roasted peppers.

Notes

• This is a wonderful way to use red bell peppers that have become slightly wrinkled in the refrigerator. Roasting concentrates their natural sweetness, making them perfect for this sauce.

  Leave the garlic cloves in their skins while roasting. The skins protect the garlic from burning, allowing it to become soft, sweet, and easy to squeeze from the cloves.

  The amount of chicken stock needed will vary depending on the size and moisture of the peppers. Start with a small amount and add more only as needed to achieve your preferred consistency.

  Freshly grated Parmesan melts more smoothly than pre-shredded Parmesan and gives the sauce the best flavor and texture.

  This sauce freezes beautifully. Let it cool completely, then freeze in airtight containers or freezer cubes for quick meals whenever you need them.

Serving Ideas

• Toss with your favorite pasta or gnocchi.

  Serve over grilled or baked chicken.

  Spoon over grilled fish or shrimp.

  Use as the sauce for chicken meatballs served with orzo.

  Spread on sandwiches or wraps instead of mayonnaise.

  Drizzle over roasted vegetables.

  Use as the sauce in a zucchini or vegetarian lasagna.

  Substitute it for marinara in chicken Parmesan for a delicious twist.

  Use as a dipping sauce for warm focaccia or crusty bread.

  Spread on homemade pizza before adding your favorite toppings.