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If you’re looking for a really quick pasta recipe, I’m afraid you’ve come to the wrong place. Unlike a lot of my other pasta recipes (see: 1, 2, 3, 4, 5), this cheesy roasted red pepper pasta takes a lot longer than 20 minutes – but don’t worry! It’s almost all hands off time!
First, you have to roast your red peppers. It’s really easy – stick the whole pepper in the oven (no chopping necessary!), and then go away and leave it for a while. When you come back, just remove the skin and seeds (with the help of a bit of steam), and you’re left with beautifully soft and sweet roasted red peppers. This is the hardest part of the recipe: resisting the urge to polish off the whole plateful right away.
Just think about a bubbly dish…
View Full Recipe at Amouse Your Bouche
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