4 red peppers, halved and deseeded salt and pepper 5 tbsp olive oil 350 g/12 oz dried penne or rigatoni.
1 small red onion, sliced finely.
2 garlic cloves, chopped very finely.
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2 tbsp chopped fresh 4 tbsp toasted fresh breadcrumbs flat-leafed parsley freshly grated Parmesan.
1 tsp chopped fresh thyme.
Place the peppers cut side down in a roasting tin. Roast in a preheated oven at 220‚°C/425‚°F/Gas Mark 7 for 15-20 minutes until the skin begins to blacken. Leave to cool slightly. Remove the skin from the peppers. Slice the flesh into thin strips.
Heat the oil in a large frying pan over a medium heat. Add the onion and fry for 5 minutes until soft. Add the garlic and fry until just beginning to colour. Stir in the roasted pepper strips, parsley and thyme. Season with salt and pepper. Stir until heated through.
Cook the pasta in plenty of boiling salted water until al dente. Drain well and transfer to a warm serving dish.
Pour the sauce over the pasta and toss well to mix. Sprinkle with the breadcrumbs and serve with Parmesan.