Red Pepper Sauce 3

Place peppers, wine, salt and just enough water to cover in a sauce pan and
bring to a boil. Reduce heat and simmer for 10 min or until peppers are
tender. While the peppers simmer, saute shallotts in a little olive oil Pam.
Place peppers in a food processor or blender, reserving the liquid, and
puree. Pour puree in with the shallotts and add evaporated skimmed milk and
basil. 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. This
can be re-heated in the microwave or over med. low heat on the stove.
Garnish with a sprinkling of parsley or a few basil leaves.