I am not a fun of ready made pasta sauces. They have a metallic and fake taste which leaves you with an odd and not exactly pleasant aftertaste. A proper sauce should leave you with a taste of fresh ingredients in your mouth and not of some odd food enhancers instead.
Time is counted these days with many having busy lives and so little time! So the answer is: FREEZING.
This creamy pepper's sauce can be made in a batch and frozen in single food bags or containers so you can take it off the freezer in the morning and use it on your pasta when you get back in the evening.
It is of simple preparation and has a sweet and delicate taste. You can mix it with ricotta cheese or with double cream if you prefer a more creamy consistency.
- Prep Time : 20 minutes
- Cook Time : 45 minutes
Wash the peppers, cut them in half and remove any seeds and filaments. Put them on a baking tray and roast them in the oven at 180C for about 25 minutes
Put them in a food bag and leave them to sweat for 15 minutes. This will make it easy to remove the skins.
Remove the skins then put the peppers in a food processor or with a whizzer reduce them into a puree with the olive oil, salt and ricotta
And here it is, a beautiful creamy sauce for your pasta
Cook the penne for 2 minutes less then it says on the packet, drain and stir them in the sauce over a source of heat for the remaining couple of minutes. Serve with grated Pecorino or Parmigiano cheese