*  Exported from  MasterCook  *

                 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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