Date: Wed, 14 Sep 94 11:32:02 EDT
Red Bell Pepper Sauce
2 lg red peppers, seeds removed and quartered
1/2 c wine (white or blush - not red)
Wine substitute: 2 Tbs balsamic or red wine vinegar
+ enough water to make 1/2 cup
1/4 tsp salt
1-2 Tbs shallotts, minced
1 tsp fresh basil, minced (1/2 tsp dried)
1/4 - 1/2 c evaporated skimmed milk
Place peppers, wine, salt and just enough water to cover in a sauce pan and
bring to a boil. Reduce heat and simmer for 10 min or until peppers are
tender. While the peppers simmer, saute shallotts in a little olive oil Pam.
Place peppers in a food processor or blender, reserving the liquid, and
puree. Pour puree in with the shallotts and add evaporated skimmed milk and
basil. 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. This
can be re-heated in the microwave or over med. low heat on the stove.
Garnish with a sprinkling of parsley or a few basil leaves.