Broccoli and Pepper Pasta With Light Creamy Tomato Sauce
1 pound broccoli, cut into small florets, stems trimmed and sliced
1 large yellow bell pepper, stemmed, seeded and cut into short thin strips
12 ounces bite-size pasta: linguini, fettuccini, or spaghetti
2 tablespoons olive oil
3 large garlic cloves
1/2 teaspoon hot red pepper flakes
1/2 cup dry white wine
1 can (28 ounces) crushed tomatoes
1/4 teaspoon baking soda
1 cup evaporated milk
1/4 cup grated Parmesan cheese, plus extra grated or shaved for topping
Prepare broccoli and pepper. Meanwhile, bring 2 quarts of water and 1 tablespoon of salt to boil in a large soup kettle. Add pasta and, using back-of-the-box times as a guide, cook partially covered and stirring frequently at first, to prevent sticking, until just tender, adding broccoli to the boiling pasta the last 5 or so minutes of cooking. Drain and return to pot.
Meanwhile, heat oil in a large skillet over medium-high heat. Add peppers; sauté until tender-crisp, about 5 minutes. Add garlic and pepper flakes; sauté until fragrant and golden, about a minute. Add wine; bring to a simmer. Add tomatoes; return to a simmer and stir in baking soda. Reduce heat to medium-low and continue to simmer until thick, 10 to 12 minutes. Add evaporated milk and simmer another 3 to 4 minutes to blend flavors. Add sauce and cheese to drained pasta; toss to coat. Adjust seasonings. Serve, sprinkling each portion with cheese.