Pasta with Roasted Red Pepper and Tomato Cream Sauce : Recipe and best photos
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Makes:
6-8 servings  

Preparation Time:
10 minutes 

Cooking Time:
20 minutes 

Ingredients :

1 can /28 oz796 mLtomatoes

3/4 cup175 mLroasted red peppers, drained and patted dry

1 tbsp15 mLolive oil

2 clovesgarlic, peeled and whole

1/4 tsp1 mLhot red pepper flakes (optional)

1 cup250 mLCarnation® 2% Evaporated Partly Skimmed Milk

Salt and pepper to taste

3/4 lb340 gshort pasta (penne, fusilli or farfalle)

1/4 cup250 mLchopped fresh basil (optional)

Directions :

  1 :  Puree 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.

Tip(s)

Sprinkle with Parmesan cheese.

For a different idea try using other pastas such as gnocchi, tortellini or ravioli.

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