Roasted Red Pepper Pasta
Burnished orange-red sauce coating every ridge of the pasta, torn basil scattered green and generous, with a snowfall of Parmesan melting into the heat.
Ingredients
Serves 4- 350 grigatoni or penne
- 2 tbspolive oil
- 1onion, finely diced
- 4cloves garlic, finely sliced
- 1 x 460gjar roasted red peppers, drained and roughly chopped
- 1 x 400gtin chopped tomatoes
- 1 tspsmoked paprika
- 1pinch chilli flakes
- 50 gParmesan, finely grated, divided
- 20 gfresh basil, torn
- 1lemon, juiced
- 100 mldouble cream
- Fine salt and black pepper
Method
- Bring a large pan of well-salted water to a rolling boil and cook the pasta until al dente, around 10–11 minutes. Reserve a mugful of pasta water before draining.
- Meanwhile, heat the olive oil in a wide pan over medium heat. Add the onion and cook for about 5 minutes, until softened and translucent. Add the garlic and cook for 1 minute more, until fragrant but not coloured.
- Stir in the smoked paprika and chilli flakes for 30 seconds, then tip in the roasted peppers and chopped tomatoes. Season with salt and pepper. Simmer for 8–10 minutes, until the sauce has thickened and deepened in colour.
- Transfer to a blender and blitz until completely smooth. Pour back into the pan, stir in the double cream and simmer for 2 minutes, until silky.
- Drain the pasta and toss it straight into the sauce with a splash of the reserved pasta water to loosen. Off the heat, stir through 40g of the Parmesan and lemon juice until glossy and clinging to every piece. Taste and season well, then scatter with the torn basil and remaining 10g Parmesan.
Per serving
- kcal
- 601
- protein
- 18.2g
- fibre
- 5.7g
- carbs
- 77.5g
- fat
- 23.9g
Cook this in Chop it
Get the app to scan your fridge, plan the week, and shop in one tap.