A creamy, speedy, red pepper pasta sauce that’s loaded with bright, rich flavours. Uber #comfortfood right here!
- 6 cloves garlic
- 3 medium red bell peppers
- Olive oil, for drizzling
- 500g spaghetti, or other pasta of choice
- 460g jar of roasted red peppers
- 300g diced pancetta (or bacon lardons)
- 250g soft goat’s cheese
- Small handful freshly torn basil
- Sea salt and black pepper, to taste
- Preheat oven to 180C / 375F / Gas Mark 4. Slice bell peppers in half lengthways, and nestle a garlic clove (unpeeled) in each half. Season with sea salt and black pepper, and lightly drizzle with olive oil. Roast for approximately 15-20 minutes, until fragrant and beginning to wrinkle and blister at the edges.
- Meanwhile, cook spaghetti, or other pasta, according to packet instructions, reserving around a quarter cup of the cooking water once done. Bathe spaghetti in a glug of olive oil and toss to coat. Set aside.
- Next, remove roasted garlic cloves from their skins—a little slice at the tips and you should be able to squeeze out the clove paste. Toss in the food processor, along with the freshly roasted bell peppers. Then add the jarred red peppers (drain first!). Blitz until smooth, or until sauce reaches your preferred consistency. Set aside.
- In a large saucepan or skillet, fry the pancetta on medium high heat until crispy. With a slotted spoon, remove cooked pancetta and set aside, leaving fat in the pan. Turn heat to medium and add the goat’s cheese and reserved pasta water to the pan. Stir until smooth. Add the red pepper sauce. Continue to stir until well combined. Season with sea salt and black pepper, to taste.
- Pour sauce over pasta, tossing well to coat. Serve heaped in bowls, top with crispy pancetta and freshly torn basil.