Cream red pepper sauce(soup plantation)

 
                  Cream Red Pepper Sauce (Soup Plantation)
 
 Recipe By     : adapted from BH&G Pasta Today (p116)
 Serving Size  : 8    Preparation Time :0:05
 Categories    : Sauce For Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12      ounces        red bell peppers -- roasted
      3/4  cup           sour cream
    2      tablespoons   dry white wine
                         salt and pepper
                         red bell peppers -- strips
 
 Roast your own peppers or purchase a 10 ounce jar.  Drain the peppers. Use
 food processor to puree.  
 In a small saucepan heat the peppers over medium-low heat for about 2
 minutes or till bubbly.  Gradually whisk in the sour cream, wine, salt and
 ground pepper.  Heat through but do not boil. 
 
 Important!  Heat individual plates.  Spoon hot sauce over hot, drained pasta
 and garnish with fresh bell pepper slivers (optional).  Eat immediately.  
 
 Variation from Soup Plantation Restaurants--  Use V8 instead of wine.  Offer
 with radiatore, twists, 'little helmets' or spinach fettuccine or linguine
 
 This is a last-minute sauce that needs to be eaten hot.  Sauce for pasta but
 can be used on chicken or vegetables like cauliflower. The richness may be
 too-too for some tastes. Also offer bread.  
 
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