Tuesday, 21 June 2016

Roasted Red Pepper Sauce with Pasta


I was making this pasta dish for my supper a few evenings ago, it was just for me, I hadn't planned on sharing my recipe or pictures of my meal ........ but ........ when I tasted the sauce I just had to tell you about it....... so I apologise for the lack of images and step by step guides. Just make it and taste it - I'm sure you'll understand just why I had to tell you about it.

It's a rich tasting, full bodied sauce. It's quick to make - once you have roasted up the peppers - so it's perfect for a midweek supper. I think it will also pair with chicken or white fish really well so I'm going to make it again and try that - I'll let you know if it works out.......

Recipe - enough for 4
2 red peppers
2 cloves garlic - chopped
1 large onion - diced
1 teaspoon coriander seeds
1 teaspoon chilli flakes
100ml cream - or more if you wish
80ml vegetable stock
handful basil leaves or a teaspoon pesto
salt and pepper
olive oil

Large tube pasta such as rigatoni

some thick gratings of pecorino, parmesan or a hard cheese to finish

Pre heat the oven to 200C/Gas6

Place the peppers on a baking tray and roast for about 40minutes or until the skins have turned black. (You can do this ahead of time and pop them into roast whilst you cooking the Sunday roast or - as I do in the summer - pop some on the barbecue after you finished cooking to roast up whilst your eating)

Remove the peppers and place in a plastic bag. Fold the bag over to trap the moisture and allow the peppers to sweat. Once they are cool enough to handle, peel with your fingers - a knife cuts the soft flesh to easily. Slice the peppers open and remove the seeds and membrane. Roughly chop the flesh.



Grab a heavy based pan and place over a medium to high heat. Pour the coriander seeds in and dry roast them for just a few minutes to intensify their flavour. Remove from the pan and crush slightly.

Pour about a tablespoon of olive oil to the pan and add the onions. Keep over a medium heat to soften but not colour them. Add the garlic, peppers, chilli and coriander. Allow to cook for a few minutes and then pour in the stock. Increase the heat and allow the stock to reduce to a thick sauce.

Remove from the heat, allow to cool slightly and then whizz to a thick paste in a blender or with a stick blender in the pan.

Return to a low to medium heat and add your cream, chopped basil or pesto and season to taste - I like loads of black pepper with this.


You don't have to add the cream - I like to make the sauce extra rich that's why I add it, but it's just as good without and has a more intense red colour.

Add your cooked pasta tubes to the sauce, mix until all are coated and everything is piping hot.

Serve with a simple green salad and with shaving of cheese on top.




Have a good day - here's the printable
Love Lizx

 red pepper pasta