Pasta With Roasted Red Pepper and Tomato Cream Sauce

Recipe by Chef mariajane
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READY IN: 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Purée tomatoes and roasted peppers in blender, food processor or with immersion blender. Reserve.
  • 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.
  • Meanwhile, cook pasta according to package directions.
  • Add pasta and basil to sauce in skillet. Toss over very low heat to combine. Serve immediately.
  • TIPS: Sprinkle with Parmesan cheese.
  • For another idea, try using other pastas such as gnocchi, tortellini or ravioli.
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