Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 1
Recommended by
2 people
Dietary
Place the roasted red peppers, garlic, chilli flakes, tomato purée, olive oil, oregano, Tabasco, salt and freshly ground black pepper into a mini blender and blend until almost smooth. Set aside.
Cook the pasta according to the packet instructions and drain, leaving a little of the cooking liquid in the bottom of the pan. Add the roasted pepper sauce to the hot pasta and stir well.
To serve, spoon into a serving bowl, scatter with grated pecorino and garnish with basil leaves.
Ready Steady Cook
Episode 22
BBC Two
Recipes from this episode