I love Dolmio's sweet pepper pasta sauce, it's my absolute favourite in the range... it's a handy thing to have in the cupboard for when I'm in a rush and just cooking for myself. Last time I made it I held onto the ingredients label and decided to recreate it for myself, so here's my sweet pepper sauce recipe, that I served with fusilli pasta and added some chopped, cooked pork sausage and grated mozzarella cheese and served alongside a mini wholewheat garlic bread that I found in the supermarket today! (I was rather excited about this find because a whole garlic bread baguette is a little too much and usually ends up going to waste!!!!)
Anyways it turned out to be delicious, might need a little more red pepper in future, but I think that's a personal preference.
Ruth's sweet pepper pasta sauce
Makes enough sauce for 2
1 red pepper, cut into 4 flat slices
1 yellow pepper, cut into 4 flat slices
1 red onion, cut into quarters
4 cloves of garlic, finely sliced
1 tbsp dried basil
1 tsp chili flakes
1 x 400g tin of peeled plum tomatoes
1. Pre heat the oven to 180˚C. Lay the peppers and onion onto a baking tray and drizzle olive oil over the top. Roast the peppers and onion for 15 minutes.
2. Drizzle a little oil into a sauce pan. Turn the heat on to medium. Add the garlic, basil and chili flakes, and cook for 2 minutes.
3. Add the peeled plum tomatoes, the roasted peppers and onions.
4. Turn on your hand mixer and break down the veggies into a sauce, but not too much: you still want a few chunks - about 60-90 seconds should do it.
5. Allow to simmer for 5 minutes then mix with your cooked pasta.
(Sausage and cheese optional - but recommended for that extra dimension to the dish)
I'm entering this to Presto Pasta nights