1. Begin by setting your salted water to boil. Do not add oil to the water! Cook pasta per directions on package.
2. Place the red peppers along with the juice from the jar into a blender or food processor. Place basil leaves on top of roasted peppers and pulse a few times. Blend red peppers and basil until basil is finely chopped.
3. In a skillet, cook the garlic & shallots in olive oil until slightly translucent.
4. Drain oil from sun-dried tomatoes-do not rinse!
5. Add tomatoes into garlic & shallots. Continue to stir, keeping your heat on medium.
6. Add one can of diced Italian-spiced tomatoes and the blended roasted red peppers & basil.
7. Keeping heat on medium, add two cups of half & half. You may lighten the calorie load by adding 1 cup half & half and 1 cup nonfat plain yogurt. It just changes the flavor a bit.
8. Place drained Penne pasta into a large bowl and add the sauce.
9. Sprinkle the top with parmesan cheese and gently fold in. Add salt & pepper to taste.
10. Enjoy!

Recipe credit: Gluten Free Yummy.

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