This is a recipe that uses a lot of sweet pepper whizzed into a smooth sauce. I enjoy the juxtaposition of it with the spicy raw basil: a very satisfying and unusual result from just a few ingredients. Whole-wheat pasta is also a great choice with this sauce.
- 1 large or 2 small yellow peppers (deseeded and sliced)
- 2 cloves of garlic (thinly sliced)
- ½ dried chilli
- 40 millilitres double cream
- 400 grams whole-wheat rigatoni pasta
- 1 bunch fresh basil (leaves only)
- salted ricotta (optional)
- sea salt
- extra virgin olive oil
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Rigatoni with Yellow Peppers is a guest recipe by Joe Trivelli so we are not able to answer questions regarding this recipe
- Place a medium pan over a medium-high heat and add 2 tablespoons of olive oil. Fry the pepper for 3 minutes before adding the garlic with a pinch of salt. Crumble in the chilli and continue to cook over a lower heat, stirring occasionally and covering in between. Cook the pepper until completely soft. This might take up to 30 minutes.
- Once the pepper is cooked, add the cream and bring to the boil. Simmer, stirring, for 5 minutes. Taste the sauce for seasoning - it should be sweet, rich and spicy.
- Puree in a food processor until smooth (or use a stick blender if the amount is too small for your processor) and return to the pan.
- Cook the pasta in plenty of salted water until al dente, following the instructions on the packet. Drain, reserving a cup of the cooking water, and add the pasta to the pan containing the peppers. Toss over a low heat, adding the basil leaves and using the pasta water if necessary to make the sauce creamy and luscious.
- Serve on warm plates with grated salted ricotta, if you like.