A delicious new pasta recipe using roasted red peppers & mascarpone to create a creamy sauce!
This one is really easy to make for weeknight dinners and you can even double up the sauce quantities to freeze it for another time. I love a recipe that you can adapt to batch cooking. The cooking time seems long on this recipe but the roasting of the peppers is effortless, so it's minimal actual cooking time. Let me know if you make this one and I hope you enjoy! :)
Total Cooking Time
45 Minutes
Ingredients (Serves 2)
150g Pasta
3 x Red peppers (halved and deseeded)
1 tbsp Milk (of your choice)
1 x Shallot (finely diced)
1/2 tsp Chilli flakes
2 x Garlic cloves (finely diced)
75g x Pancetta
2 tbsp Mascarpone
1 x Handful basil (sliced)
20g Pecorino Romano
Method
Pre heat the oven to 170 (fan) and halve/deseed the red peppers. Drizzle with olive oil and season with salt & pepper.
Place the red peppers on a baking tray and roast for 45 minutes.
Once the peppers are done place into a food processor and blend, adding a tablespoon of milk to help blend.
Put your pasta into a pan of boiling salted water and cook as per pack instructions.
Add 1 tbsp olive oil to a large pan and place on a medium heat. Fry the shallot until softened, then add the garlic, chilli flakes and pancetta. Fry the pancetta until it is crispy.
Pour in the blended pepper mix and mascarpone to the pan and mix to combine.
Now add the cooked pasta to the sauce and pecorino, along with a little pasta water to reach your desired consistency of the sauce.
Serve with basil and more chilli flakes if you like.