Roasted Red Pepper Pasta Sauce

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 medium red pepper, roasted and finely chopped (roasting instructions follow)
• 1 tablespoon margarine or 1 tablespoon butter
• 1 tablespoon olive oil
• 1 clove garlic
• 2 green onions, chopped
• 2 tablespoons flour
• 1 (12 ounce) can evaporated skim milk
• 2 tablespoons chablis (optional) or 2 tablespoons other dry (optional)
• 2 teaspoons dried basil
• salt and pepper

Recipe

• 1 how to roast a pepper: there are many ways to roast peppers, but here's the method i prefer: preheat oven to 425f degrees.
• 2 lightly spray a pie tin or baking sheet with non-stick cooking spray.
• 3 place whole, washed pepper on sheet and roast, turning once, for about 20 minutes, or until the pepper is soft and the skin begins to blister and burn.
• 4 remove from oven and allow to cool.
• 5 halve the pepper and remove stem, seeds and pith.
• 6 refrigerate or freeze until ready to use.
• 7 melt margarine and olive oil in saucepan over medium heat.
• 8 bruise garlic clove with knife blade and add to saucepan.
• 9 add onions.
• 10 stir frequently until onions begin to wilt and caramelize slightly.
• 11 whisk in flour.
• 12 cook for 30 seconds.
• 13 add evaporated milk in one smooth stream, whisking constantly.
• 14 add chablis.
• 15 whisk constantly until mixture comes to a boil (this process may take several minutes).
• 16 boil slowly for 1 minute.
• 17 add pepper.
• 18 reduce heat and simmer until sauce is reduced to desired consistency, whisking occasionally.
• 19 remove from heat.
• 20 add basil, plus salt and pepper to taste.
• 21 serve over warm pasta (i prefer bowtie, but it also goes great with linguine).