SALSA AL PEPERONI ARROSTITI

Ingredients	Quantity
Extra virgin olive oil	1 oz.
Minced shallots	3 oz.
Minced garlic	1 oz.
Roasted bell peppers, in oil	1 1/2 lbs.
Fresh rosemary, sage, & thyme, chopped	1 Tbsp.
White wine for deglazing	2 oz.
Carmelina Brands® Whole Peeled Tomatoes	(1) 3kg can
Ground black pepper	1/2 tsp.
Kosher salt	2 tsp.
Heavy cream	1 pint
Chiffonade fresh basil	1/2 oz.
Parmesan cheese	2 oz.
Paone Penne Pasta	2 lbs.

Method & Formula

In a large sauce pan, heat the oil, add shallots and garlic and cook until translucent. Add in the bell peppers and herbs and cook on medium heat until the bottom of the pan starts to dry out, about 5- 10 minutes. Deglaze with white wine and let the alcohol evaporate for a minute. Add the Carmelina Brands Whole Peeled Tomatoes and bring to a boil. Simmer for 20 minutes. Adjust seasoning with salt, pepper, and blend the sauce with an electric blender. Add cream to the sauce to balance the sweetness and smoothness. Bring back to a boil and reduce it for 10 more minutes. Recheck the flavor with salt and pepper. Finish with Parmesan cheese and chiffonade basil. Toss the sauce with al dente Paone Penne Pasta and Enjoy!

Yield	Acceptable Pairings
3 1/2 quarts	Gavi Chardonnay