Pasta With Creamy Red Pepper Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I havent made this as my DH wont eat chopped tomatoes, but i think it would be really tasty, and simple to make too. Ingredients:
1 tablespoon olive oil |
1 onion, finely chopped |
7 ounces pasta |
13 ounces roasted red peppers, drained and roughly chopped |
5 pieces sun-dried tomatoes, drained and thinly sliced |
2 garlic cloves, crushed |
13 ounces chopped tomatoes |
150 ml vegetable stock, made with 1 bouillon cube |
2 teaspoons sugar |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3 tablespoons creme fraiche |
Directions:
1. Heat the oil in a small saucepan, add the onion and fry for 5 minutes, stirring occasionally until pale golden.
2. Meanwhile, cook pasta according to package instructions.
3. Add the peppers, sun-dried tomatoes, and garlic to onion. Fry for 2 more minutes, then add canned tomatoes, stock, sugar, and salt and pepper. Cook gently for 10 minutes, stirring occassionally.
4. Drain the pasta, then stir in the tomato sauce and creme fraiche. Toss together, and top with parmesan cheese to serve.
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