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.
This story is from the July 25, 2023 edition of Woman's Weekly.
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This story is from the July 25, 2023 edition of Woman's Weekly.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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