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How to Roast a Pepper: There are many ways to roast peppers, but here's the method I prefer: Preheat oven to 425F degrees.
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Lightly spray a pie tin or baking sheet with non-stick cooking spray.
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Place whole, washed pepper on sheet and roast, turning once, for about 20 minutes, or until the pepper is soft and the skin begins to blister and burn.
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Remove from oven and allow to cool.
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Halve the pepper and remove stem, seeds and pith.
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Refrigerate or freeze until ready to use.
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Melt margarine and olive oil in saucepan over medium heat.
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Bruise garlic clove with knife blade and add to saucepan.
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Add onions.
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Stir frequently until onions begin to wilt and caramelize slightly.
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Whisk in flour.
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Cook for 30 seconds.
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Add evaporated milk in one smooth stream, whisking constantly.
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Add chablis.
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Whisk constantly until mixture comes to a boil (This process may take several minutes).
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Boil slowly for 1 minute.
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Add pepper.
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Reduce heat and simmer until sauce is reduced to desired consistency, whisking occasionally.
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Remove from heat.
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Add basil, plus salt and pepper to taste.
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Serve over warm pasta (I prefer bowtie, but it also goes great with linguine).
