Pasta With Roasted Red Pepper And Tomato Cream Sauce

• 1 (28 ounce) can tomatoes
• 3/4 cup roasted red pepper, drained and patted dry
• 1 tablespoon olive oil
• 2 garlic cloves, peeled
• 1/4 teaspoon hot red pepper flakes
• 1 cup carnation 2% evaporated milk
• 3/4 lb short pasta (penne, fusilli, or farfelle)
• 1/4 cup fresh basil, chopped

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.
5. TIPS: Sprinkle with Parmesan cheese.
6. For another idea, try using other pastas such as gnocchi, tortellini or ravioli.

tomatoes, roasted red pepper, olive oil, garlic, hot red pepper, carnation, short pasta, fresh basil

Taken from www.food.com/recipe/pasta-with-roasted-red-pepper-and-tomato-cream-sauce-351487 (may not work)