Linguine con Sugo ai Peperoni Rossi

Linguine with Red Capsicum Sauce

If you prefer the dish to have a stronger capsicum flavour, or want a healthier option, you can omit the cream.

serves 4–6

3 red capsicums (peppers)

3 tablespoons olive oil

1 large onion, sliced

2 garlic cloves, crushed

¼–½ teaspoon chilli flakes or powder

125 ml (4 fl oz/½ cup) pouring (whipping) cream

2 tablespoons chopped oregano

500 g (1 lb 2 oz) linguine or spaghetti

Halve each capsicum, removing the membrane and seeds and cut into large pieces. Place skin side up under a hot grill (broiler) and cook for 8 minutes or until black and blistered. Cover with a damp tea towel (dish towel) and allow to cool. Peel off the skin and cut the capsicum into thin strips.

Heat the oil in a large heavy-based saucepan. Add the onion and cook, stirring, over low heat for 8 minutes or until soft. Add the capsicum, garlic, chilli flakes or powder and cream and cook for 2 minutes, stirring occasionally. Season and add the oregano.

Meanwhile, cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. Add the sauce to the pasta and toss well before serving.

Note: If you use dried oregano use about one-third of the quantity as dried herbs are stronger in flavour.

Grill the capsicum until the skin is blackened and will peel away easily.