Spicy, Creamy, Red Capsicum Pasta Sauce

This spicy, creamy red bell pepper pasta sauce is a delicious sauce great for a quick meal or delicious lunch. The spice balances the sweetness of the capsicums so even if you don't love chili a little bit will help make this sauce pop.

Prep: 5 Minutes

Cook: 30 Minutes

This recipe is: Gluten-free*, Vegetarian

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INGREDIENTS

The pasta sauce

• 100ml Olive Oil

• 1 cup Red Bell Pepper (capsicum)

• 1 cup Onion Flakes

• 6 Garlic Cloves Sliced

• 2 tablespoons Tomato Powder

• 1/4 teaspoon Chilli Powder

• Chilli Flakes

• 600ml Thickened Cream

• Salt and cracked Black Pepper

To Serve

• Pasta (Rigatoni, Penne are best for this sauce)

• 8 tablespoons Unsalted Butter

• 100 grams Pecorino Remano

• Salt

METHOD

The Pasta Sauce

1. Rehydrate the Onion Flakes in a bowl of warm water for 15 minutes. In a separate bowl rehydrate the Red Bell Pepper (capsicum). (after 15 minutes strain off any water not adsorbed by the onion and red bell peppers)

2. In a small bowl mix Tomato Powder with 3 Tablespoons of cold water to make a tomato past and put to one side.

3. Thinly slice Garlic

4. Place a large frypan on medium heat add Olive Oil & drained rehydrated onion flakes and a pinch of salt & cook for 4 - 5 minutes until the onions begin soften ( a little colour is ok)

5. Then add the drained rehydrated Red Bell Peppers and Garlic and cook for few minutes until onions, bell peppers and garlic are all softened

6. Add the Chilli Powder, Chilli Flakes & tomato paste we made earlier & work it into the peppers and onions

7. Cook for 2 - 3 minutes until everything starts to caramelise and the rawness of the tomato paste is cooked out

8. Turn the heat up to medium-high and add the Thickened Cream & cook for 3 - 5 minutes until the cream has thickened & all the flavours have married together check the seasoning and add salt and pepper as needed

9. Remove from heat and transfer sauce to a blender

10. Blend sauce till smooth being careful when blending hot liquid & ensure you leave a little gap in the lid to let the steam escape

11. Transfer to a container or jar for use later or continue below to make the sauce into a delicious meal!

To Serve (for 1 person)

1. Get a pot of salty water on the stove and bring it to the boil

2. Once the water comes to a boil add your pasta

3. Meanwhile, in a large pan add 1 cup of the pasta sauce and place on a medium heat

4. Add a nob of cold Butter into the sauce to get it nice and glossy, get the butter incorporated into the sauce then add a few spoons of the pasta pot water to thin the sauce

5. Once the pasta is al dente scoop the pasta out (but keep the water) and add the pasta to the sauce and continue to cook the pasta in the sauce for 2 - 3 minutes and take off the heat. If the sauce is too thick use the paste pot water to balance the consistency of the sauce.

6. Off the heat add the cheese and get it incorporated, we do this off the heat so it doesn't all just melt to the bottom

7. Check the seasoning and serve topped with a little more cheese, I like to add a few slices of Prosciutto on top as well

8. Enjoy!!

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