Name: Red creamy pasta- Roasted red bell pepper sauce recipe by Malathy C at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: Red Bell Pepper - 1 medium; Tomatoes – 2 medium; Onion – 1 medium; Garlic – 4 to 5 cloves; Dried Italian herbs – 1/2 tablespoon; Fine Salt – 1 teaspoon (as per taste); Red Chilli flakes – 1 teaspoon (as per spice level); Olive oil – 1 tablespoon; Fresh Cream – 2 tablespoon; Penne Pasta – 1 cup (~250 grams); Water – 4 cups (~1 liter); Salt – 1 tablespoon (for cooking pasta); Olive oil – 1 teaspoon (for cooking pasta)

Ingredients Serving: 2

Red Bell Pepper - 1 medium
Tomatoes – 2 medium
Onion – 1 medium
Garlic – 4 to 5 cloves
Dried Italian herbs – 1/2 tablespoon
Fine Salt – 1 teaspoon (as per taste)
Red Chilli flakes – 1 teaspoon (as per spice level)
Olive oil – 1 tablespoon
Fresh Cream – 2 tablespoon
Penne Pasta – 1 cup (~250 grams)
Water – 4 cups (~1 liter)
Salt – 1 tablespoon (for cooking pasta)
Olive oil – 1 teaspoon (for cooking pasta)

Instructions

Take a sauce pan and bring a liter of water to a rolling boil. Add salt and olive oil. Stir to dissolve salt and add pasta.
Let it cook as per package instructions or until tender, approximately 12 to 15 minutes.
Once cooked, turn off the stove.
Strain the pasta through a colander and run cold water over pasta to stop further cooking and set it aside.
Insert a skewer or large needle into the red pepper and roast directly in the flame until skin gets charred. Alternatively, you can grill it in oven until skin gets charred.
Remove the skin off red bell pepper just by scratching using knife.
Heat a frying pan with a tablespoon of olive oil. Add roughly chopped onion and garlic. Sauté till onions turn translucent.
Add diced tomatoes and roughly chopped roasted bell pepper.
Season it with dried Italian herbs, salt and red chilli flakes.
Let it cook till tomatoes turn mushy.
Once cooked, turn off the stove. Let it cool to room temperature.
Purée when cooled to smooth sauce.
Heat the same frying pan. Add tomato-red pepper sauce and add fresh cream.
Stir well to combine. Turn off the flame.
Toss pasta to the creamy red sauce.
Serve warm with a few basil leaves and cheese gratings.

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