| 1 | Place peppers, wine, salt and just enough water to cover in a sauce pan and bring to a boil. |
| 2 | Reduce heat and simmer for 10 min or until peppers are tender. |
| 3 | While the peppers simmer, saute shallotts in a little olive oil pam. |
| 4 | Place peppers in a food processor or blender, reserving the liquid, and puree. |
| 5 | Pour puree in with the shallotts and add evaporated skimmed milk and basil. |
| 6 | Gently heat through (if too thick, add some reserved liquid) and then either toss with pasta or let cool and refrigerate until ready to use. |
| 7 | This can be re-heated in the microwave or over med. low heat on the stove. |
| 8 | Garnish with a sprinkling of parsley or a few basil leaves |
