A smooth and creamy pasta sauce made from roasted red capsicums with a hint of heat.
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 2-3
Ingredients:
For the Pasta
- Monty & Sons Radiatori Pasta
- Salt for pasta water
For the Sauce
- 4 Red capsicums
- 2 Garlic cloves halved
- 1/2 cup Milk
- 1 Tsp Oregano
- 1 Tsp Paprika
- Salt and pepper to taste
- Glug extra virgin olive oil
- Chilli oil to taste
- Parmesan cheese, freshly grated
For Serving
- Fresh basil leaves
Method:
1. Preheat your oven and halve the red capsicums, removing the seeds. Drizzle them generously with olive oil and roast until softened and lightly charred
2. While the capsicums are roasting, bring a large pot of salted water to boil and cook your pasta until al dente. Before draining, reserve a cup of pasta water for later.
3. Once the capsicums are roasted, let them cool slightly. Heat a glug of olive oil in a pan and gently soften the minced garlic, being careful not to burn it. Peel the charred skin off the roasted capsicums—it should come away easily.
4. Place the peeled capsicum flesh into a blender along with the softened garlic, milk, oregano, paprika, salt, and pepper. Blend until the mixture is smooth and creamy. Pour the sauce into a large pan over low heat and add your cooked pasta, tossing everything together. Add the reserved pasta water gradually until you reach the consistency you prefer, then stir through grated Parmesan cheese and drizzle with chilli oil to taste.
5. Divide the pasta between bowls and top with fresh basil leaves, extra Parmesan if desired, and a final drizzle of chilli oil.
