Recipe by Elizabeth H.
Roasting brings out the best in vegetables by concentrating their essential oils. This creamy sauce is short on spiciness but long on flavor! Plus, it's easy, elegant and very romantic! Tested at high altitude.
Top Review by Aunt Willie
This is fantastic! The only change I made was to use fresh basil instead of dried (my garden overfloweth -- I doubled the amount called for). DH is still raving about tonight's dinner and has asked for it again tomorrow night. Thank you for sharing!
- 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 white wine (optional)
- 2 teaspoons dried basil
- salt and pepper
Directions See How It's Made
- How to Roast a Pepper: There are many ways to roast peppers, but here's the method I prefer: Preheat oven to 425F degrees.
- Lightly spray a pie tin or baking sheet with non-stick cooking spray.
- 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.
- Remove from oven and allow to cool.
- Halve the pepper and remove stem, seeds and pith.
- Refrigerate or freeze until ready to use.
- Melt margarine and olive oil in saucepan over medium heat.
- Bruise garlic clove with knife blade and add to saucepan.
- Add onions.
- Stir frequently until onions begin to wilt and caramelize slightly.
- Whisk in flour.
- Cook for 30 seconds.
- Add evaporated milk in one smooth stream, whisking constantly.
- Add chablis.
- Whisk constantly until mixture comes to a boil (This process may take several minutes).
- Boil slowly for 1 minute.
- Add pepper.
- Reduce heat and simmer until sauce is reduced to desired consistency, whisking occasionally.
- Remove from heat.
- Add basil, plus salt and pepper to taste.
- Serve over warm pasta (I prefer bowtie, but it also goes great with linguine).