Rigatoni with yellow peppers
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Loading... - Kasia Johnson
- 17 Sep 2021
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For 4
extra virgin olive oil
yellow pepper 1 large, deseeded and sliced
garlic 2 cloves, thinly sliced
sea salt
dried chilli ½
double cream 40ml
wholewheat rigatoni 400g
basil a bunch, leaves only
salted ricotta (optional)
Place a medium pan over a medium-high heat and add 2 tablespoons of olive oil. Fry the pepper for 3 minutes before adding the garlic with a pinch of salt. Crumble in the chilli and continue to cook over a lower heat, stirring occasionally and covering in between. Cook the pepper until completely soft. This might take up to 30 minutes.
Once the pepper is cooked, add the cream and bring to the boil. Simmer, stirring, for 5 minutes. Taste the sauce for seasoning – it should be sweet, rich and spicy.
Purée in a food processor until smooth and return to the pan.
Cook the pasta in plenty of salted water until al dente, following the instructions on the packet. Drain, reserving a cup of the cooking water, and add the pasta to the pan containing the peppers. Toss over a low heat, adding the basil leaves and using the pasta water if necessary to make the sauce creamy and luscious.
Serve on warm plates with grated salted ricotta, if you like.
