Recipe: Spicy Roasted Red Pepper Pasta

Last week, I posted a recipe for tuna, pineapple and passion fruit salad, made using the Fiery Balsamic Pineapple sauce recently sent to me for review by Abergavenny-based sauce producers, Sorai, founded by Borneo-born Maria Stella. 

This week, I’ve been experimenting with Sorai’s Flaming Grilled Pepper sauce to come up with another tasty concoction. Sorai’s sauces are pretty versatile and can be used as dips, marinades, dressings, condiments and cooking sauces, so I had a good think about which kind of dish would be most suited to this sauce, and I eventually settled upon a spicy roasted red pepper pasta sauce. 

The Flaming Grilled Pepper sauce has a 2/5 chilli rating, so it simply leaves your tongue tingling as opposed to setting your mouth on fire, although you can use as little or as much as you like to create the level of spice that most suits your tastes. 

If you’re short on time, you can buy pre-prepared roasted peppers in most supermarkets, but it’s much cheaper to roast a whole pepper, remove the skin and cut it into slices yourself at home.

Roasted red pepper
This spicy roasted red pepper pasta sauce would go particularly well with chicken, but I had some fresh tuna steaks that needed using up and these went just as well with the dish.

Spicy roasted red pepper pasta

Here is my recipe:

Spicy roasted red pepper pasta

Replace your usual tomato and herb pasta sauce with this recipe for an exciting alternative with a fiery kick.
Course Main Course
Cuisine Italian, Malaysian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2

Ingredients

  • 1 whole red pepper
  • 150 g pasta of your choice
  • 2 cloves garlic finely chopped
  • 2 tbsp olive oil
  • 1 medium onion finely chopped
  • 300 g passata
  • 2 tsp Sorai Flaming Red Pepper sauce
  • Salt and pepper

Instructions

  1. Preheat oven to 200c/180c fan/gas mark 6.
  2. Put the whole red pepper on a baking tray and drizzle with 1 tbsp olive oil, before roasting in the oven for 45 minutes, until the skin has blackened.
  3. Remove the red pepper from the oven and place it in a plastic food bag; this will cause it to sweat, so the skin will be easier to remove.
  4. Once the pepper has cooled down, remove the skin and chop it into chunks.
  5. While the pepper is cooling, bring a medium-sized saucepan full of salted water to the boil, and cook the pasta according to packet instructions, or until tender.

  6. Heat 1 tbsp olive oil and fry the onion and garlic until softened.
  7. Add the passata to the onion and garlic, stir to combine and cook for a further 1-2 minutes, until heated through.
  8. Add the red pepper to the pan, stir through and cook for a further minute or so, before removing the pan from the heat.
  9. Drain the pasta and divide it between two plates, before topping each dish with the pasta sauce and serving immediately.
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