Roasted Red Pepper Pasta

To Roast the Bell Peppers

METHOD 1

1. Pre-heat the broiler (grill)
2. Cut each bell pepper in half and remove the membrane and seeds.
3. Cut the each half in half (so you have ¼ of a whole pepper)
4. Place the bell peppers cut side down on a baking sheet and then cook them under the broiler for 8-10 minutes until charred, black and blistered.

METHOD 2

1. Place the bell peppers directly onto the bars of your BBQ over high heat.
2. Turn the peppers frequently until all of the skin is charred and blistered

METHOD 3

1. Lay a wire rack over your gas burner.
2. Place the bell peppers directly onto the rack over a high flame.
3. Turn the peppers frequently until all of the skin is charred and blistered.

Once the peppers are charred:

1. Transfer the bell peppers to a bowl and cover them with cling wrap (or a damp tea towel)
2. Let the peppers cool. Once cooled gently rub away the charred skin. (See note 3)
3. If any juice has collected in the bowl, keep it for the sauce.

To make the pasta

1. Bring a large pan of water to the boil
2. Whilst the pasta water is coming to a boil start the sauce.
3. Peel and slice the red onion into thin half moons. Then peel and chop the garlic.
4. Heat the olive oil in a heavy skillet and cook the onion over a medium-low heat for 3 minutes or until softened and fragrant.
5. Add in the garlic and cook for an extra minute.
6. Slice the roasted bell pepper into thin strips and add them to the onion and garlic.
7. Pour in the cream and cook over a low heat for 3 minutes.
8. Salt your pasta water generously (at least 1 tbsp) and add the pasta. Cook as per the instructions until the pasta is al-dente.
9. Reserve a cup of the pasta cooking water and drain the pasta.
10. Add the drained pasta and 2 tablespoons of the pasta cooking water.
11. Stir together over a low heat until the pasta is well coated and the sauce has thickened over the strands.
12. Add more pasta water if needed.
13. Serve garnished with fresh oregano.