Red Bell Pepper Sauce

Ingredients

 * 2 large red peppers, seeds removed and quartered
 * ½ cup wine (white or blush - not red)
 * ¼ tbsp salt
 * 1 to 2 tbsp shallots, minced
 * 1 tbsp fresh basil, minced (½ tsp dried)
 * ¼ to ½ cup evaporated skimmed milk

Directions

 * 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.