Creamy Roasted Red Pepper Sauce With Pasta

Ingredients

• 1 jar (7 oz.) roasted red peppers, drained
• 1 jar Bertolli® Alfredo Sauce
• 1/4 cup dry sherry or dry white wine
• Hot pepper sauce to taste (optional)
• 1 box (16 oz.) bow tie pasta, cooked and drained
• 3 Tbsp. finely chopped fresh basil leaves

Directions

1. Puree red peppers in blender or food processor. Combine pureed peppers, Sauce, sherry and hot pepper sauce in 2-quart saucepan. Cook over medium heat, stirring occasionally, 10 minutes. To serve, toss hot bow ties with sauce, then sprinkle with basil.