1 1/2 c. chopped red bell pepper
7 tbsp. beef broth
1 1/2 tsp. fresh lemon juice
1/2 c. (1 stick) butter, cut into tbsp.
2 tbsp. sour cream, at room temperature
Salt and freshly ground pepper

Cook bell pepper and 4 tablespoons broth in saucepan over medium heat until all liquid is evaporated. Transfer to processor. Add remaining 3 tablespoons broth and lemon juice and puree. Strain through fine sieve into saucepan. Can be prepared 1 day ahead. Cool, cover and refrigerate.

Set over low heat. Whisk in butter 1 tablespoon at a time. Whisk in sour cream. Season with salt and pepper and serve. Pour over cooked pasta. Makes 1 1/4 cups.