Pasta With Roasted Red Pepper And Tomato Cream Sauce

1. 1

   Puree tomatoes and roasted peppers in blender, food processor or with immersion blender. Reserve.

2. 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. 3

   Meanwhile, cook pasta according to package directions.

4. 4

   Add pasta and basil to sauce in skillet. Toss over very low heat to combine. Serve immediately.

5. 5

   TIPS: Sprinkle with Parmesan cheese.

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.