3 lg. red bell peppers
1 yellow bell pepper
1/2 c. dry white wine (preferably Chardonnay)
3/4 c. chopped onion
2 lg. garlic cloves, minced
1/2 c. lowfat milk or skim milk
1 tsp. fresh thyme leaves
Salt and pepper
1 lb. fresh fettuccine (preferably a combination of spinach and egg) or 12 oz. dried
Fresh thyme sprigs

Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel off skins, working over sieve set in bowl to catch juices. Cut peppers in half lengthwise, then remove seeds and stems. Cut into 1/4 inch wide strips; separate red and yellow peppers. Strain juices; reserve.

Combine red pepper strips, wine, onion and garlic in heavy 10-inch skillet. Cover and cook over medium-low heat until onion is very tender, about 25 minutes. Transfer mixture to processor. Add pepper juices and puree until very smooth. Return puree to skillet.

Stir milk into puree. Boil gently until mixture reduces to 1 cup, stirring frequently, about 15 minutes. Stir in yellow pepper strips and thyme leaves. Season with salt and pepper.

Cook fettuccine in large pot of rapidly boiling salted water until just tender but still firm to bite. Drain well. Return to pot. Add half of sauce and toss well. Divide pasta among plates. Top each with some of remaining sauce. Garnish with thyme sprigs. 4 servings.