Ingredients Edit

Directions Edit

  1. Place peppers, wine, salt and just enough water to cover in a sauce pan and bring to a boil.
  2. Reduce heat and simmer for 10 minutes or until peppers are tender.
  3. While the peppers simmer, saute shallots in a little olive oil PAM.
  4. Place peppers in a food processor or blender, reserving the liquid, and puree.
  5. Pour puree in with the shallots and add evaporated skimmed milk and basil.
  6. Gently heat through (if too thick, add some reserved liquid) and then either toss with pasta or let cool and refrigerate until ready to use.
  7. This can be re-heated in the microwave or over medium-low heat on the stove.
  8. Garnish with a sprinkling of parsley or a few basil leaves.

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