2 lg. red sweet peppers, roasted

Roast peppers over hot coals until skins blisters. Place in a brown paper bag. Close bag and let stand about 30 minutes. Peel off skin and remove seeds. Chop into bite-size pieces.

3/4 c. dairy sour cream
2 tbsp. dry white wine
1/2 tsp. salt
1/8 tsp. pepper
10 oz. fettuccine or linguini, cooked

Place roasted pepper pieces in food processor or blender container. Process until smooth. In a medium saucepan, heat the roasted pepper mixture for 2-3 minutes on medium-low or until bubbly. Gradually stir in the sour cream, wine, salt and pepper. Heat through, but do not boil. Serve over cooked pasta. 8 side-dish servings.