Instructions: MAKES 2 CUPS DAIRY-FREE

Pureeing roasted red bell peppers with a little vegetable broth gives you the texture of a cream-based sauce with very little fat and calories. This sauce makes an ideal accompaniment to fettuccine. Store in an airtight container in the refrigerator for up to one week. Reheat over low heat.

In large skillet, combine red pepper strips, onion, garlic and wine. Cover and cook over medium-low heat until onion is very render, about 20 minutes.

Transfer mixture to food processor. Add broth and process until pureed. Return puree to skillet. Simmer until mixture is reduced to 11/2 cups, stirring, about 15 minutes. Stir in reserved pepper strips and rhyme. Season with salt and pepper.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.