Pasta With Roasted Red Pepper And Tomato Cream Sauce

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 (28 ounce) can tomatoes
• 3/4 cup roasted red pepper, drained and patted dry
• 1 tablespoon olive oil
• 2 garlic cloves, peeled
• 1/4 teaspoon hot red pepper flakes
• 1 cup carnation 2% evaporated milk
• 3/4 lb short pasta (penne, fusilli, or farfelle)
• 1/4 cup fresh basil, chopped

Recipe

• 1 purée tomatoes and roasted peppers in blender, food processor or with immersion blender. reserve.
• 2 heat olive oil in a large deep skillet on medium heat. add garlic and red pepper flakes. cook gently for 1-2 minutes until fragrant. add pureed tomatoes and roasted peppers. bring to a boil on medium-high heat. lower temperature and simmer for 15 minutes, until starting to thicken. remove garlic cloves. add carnation 2% evaporated milk and cook for an additional 5 minutes. taste and adjust seasonings if necessary.
• 3 meanwhile, cook pasta according to package directions.
• 4 add pasta and basil to sauce in skillet. toss over very low heat to combine. serve immediately.
• 5 tips: sprinkle with parmesan cheese.
• 6 for another idea, try using other pastas such as gnocchi, tortellini or ravioli.