Easy, creamy roasted red pepper and Urfa pasta
This is utter comfort in a bowl, and is quick to make, using a jar of roasted peppers, mascarpone and a pinch of chilli.
SERVES 4 READY
IN 30 mins
- 2tbsp olive oil
- 1 onion, finely chopped
- 1 fat garlic clove, chopped
- 2tsp Urfa chilli flakes (hot pepper) or 1/2tsp regular chilli flakes
- 400g pasta, such as rigatoni or penne
- 450g jar roasted red peppers, drained
- 130g mascarpone
- 1tsp white wine vinegar
- 40g Parmesan or vegetarian hard cheese, grated, plus extra to serve
1 Heat the oil in a large, shallow casserole dish, or frying pan, over a low to medium heat. Add the onion and a pinch of salt and fry for 10 mins, or until softened and translucent. Add the garlic and chilli flakes and fry for 1 min. Remove from the heat and leave to cool.
2 Bring a large pan of salted water to intil al dente. Drain, reserving 100-150ml of the cooking water.
3 Tip the peppers, cooled onion mixture, 3 processor and blitz until super smooth.
4 Tip the pepper sauce into a large frying pan with the pasta, Parmesan and 100ml of the reserved cooking water, adding more if the sauce needs loosening further. Bring to a bubble over a medium heat for 1-2 mins and toss everything together. Season to taste with salt, then remove from the heat and divide between bowls. Top with extra Parmesan to serve.
Diese Geschichte stammt aus der July 25, 2023-Ausgabe von Woman's Weekly.
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Diese Geschichte stammt aus der July 25, 2023-Ausgabe von Woman's Weekly.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
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