Fettuccine With Chardonnay and Red Pepper

• 2 cups Chardonnay wine
• 2 large red peppers, roasted and peeled
• 1 cup heavy cream
• 14 cup fresh basil
• 12 cup parmesan cheese, grated
• 12 ounces fettuccine, cooked

1. Boil wine until it is reduced to 1/2 cup.
2. Puree peppers and add to wine.
3. Stir in cream.
4. Bring to a boil, stirring constantly.
5. Cut basil into strips and add to sauce.
6. Add sauce to pasta and toss well.
7. Top with parmesan and serve.

chardonnay wine, red peppers, heavy cream, fresh basil, parmesan cheese

Taken from www.food.com/recipe/fettuccine-with-chardonnay-and-red-pepper-213179 (may not work)