Pasta with Roasted Red Pepper and Tomato Cream Sauce
Ingredients
- 1 can (28 oz / 796 mL) tomatoes
- 3/4 cup (175 mL) roasted red peppers, drained and patted dry
- 1 tbsp (15 mL) olive oil
- 2 cloves garlic, peeled and whole
- 1/4 tsp (1 mL) hot red pepper flakes (optional)
- 1 cup (250 mL) Carnation® 2% Evaporated Partly Skimmed Milk
- salt and pepper to taste
- 3/4 lb (340 g) short pasta (penne, fusilli or farfalle)
- 1/4 cup (250 mL) chopped fresh basil (optional)
Directions
Step 1:
Puree tomatoes and roasted peppers in blender, food processor or with immersion blender. Reserve.
Step 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.
Step 3:
Meanwhile, cook pasta according to package directions.
Step 4:
Add pasta and basil to sauce in skillet. Toss over very low heat to combine. Serve immediately.
Tips
Sprinkle with Parmesan cheese.
For a different idea try using other pastas such as gnocchi, tortellini or ravioli.