Roasted Red Pepper Pasta

Ingredients

• 350 g rigatoni or penne
• 2 tbsp olive oil
• 1 onion, finely diced
• 4 cloves garlic, finely sliced
• 1 x 460g jar roasted red peppers, drained and roughly chopped
• 1 x 400g tin chopped tomatoes
• 1 tsp smoked paprika
• 1 pinch chilli flakes
• 50 g Parmesan, finely grated, plus extra to serve
• 20 g fresh basil, torn
• 1 lemon, juiced
• 100 ml double cream
• ciabatta, to serve
• crisp green salad, to serve

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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 the Parmesan and lemon juice until glossy and clinging to every piece. Taste and season well.
6. Divide between bowls, scatter with torn basil and a final flurry of Parmesan, and serve with warm ciabatta and a crisp green salad.