Slice one red bell pepper into strips.

Slice half an onion into strips.

Roughly chop 1 1/2 cups of fresh basil.

Blend/puree 12oz can of adobo in chipotle sauce (you'll only need 1-2 Tbsp, so you can buy the smallest available size if you can find it).

Wipe a light coat of oil on a pan and put on medium heat.

Add bell pepper and onion, cook till lightly brown and caramelized.

Add 1 Tbsp chipotle sauce, chopped basil, chicken bouillon, garlic powder, and sugar.

Prepare cornstarch by adding 2-3 teaspoon of cold water. Do not add cornstarch directly to the pan without mixing with water first.

Add cornstarch mixture, stir, and cook until thick and no longer watery.

Taste, and add additional chipotle sauce or salt if necessary.

Stir, and remove from heat.

Separate into two portions and dehydrate at 125 degrees for 6-8 hours or until dry and leathery.

Cut dehydrated sauce into strips, store appropriately with milk powder and penna pasta.

Cook penne pasta.

Drain most of the water, retaining some in the pot.

Add chipotle sauce and milk powder.

Stir until sauce melts and becomes creamy and smooth.

Add optional olive oil and enjoy!