Rosé Sauce With a Twist

I made this wonderful sauce yesterday and served it with this special Ravioli stuffed with Blue cheese that I bought at the supermarket; fantastic meal. Dr Jenny has a similar recipe but I played around with it and came up with this rosé sauce with no tomatoes.

• Ready In: 35 mins
• Serves: 4
• Yields: 3 cups

Ingredients

• 1  teaspoon olive oil
• 2  shallots, finely chopped
• 3  garlic cloves, crushed
• 1  cup  roasted red pepper, coarsely chopped
• 1⁄2 teaspoon salt
• 1  cup chicken broth
• 1⁄2 cup skim evaporated milk
•  herbs, of your choice
•  fresh ground black pepper
• 1  teaspoon cornstarch
• 2  tablespoons water
• 1  tablespoon  freshly grated parmesan cheese

Directions

1. In saucepan sauté shallots and garlic until softened.
2. Add roasted red peppers and cook 2 minutes while stirring.
3. Stir in canned milk, chicken broth, salt and pepper.
4. Add herbs; I used fresh basil, parsley.
5. Simmer 5 minutes.
6. Remove from heat.
7. Puré using your hand blender.
8. Put your sauce back on low heat
9. Mix water and cornstarch and stir into sauce; simmer until thickened.
10. Stir in Parmesan cheese.
11. This sauce can be made the day before;stored in the refrigerator and heated in the microwave at 70 % for 5 minutes.
12. Toss hot sauce on your favourite pasta.
13. Have some freshly grated parmesan cheese on the table.