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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.