Catherine Fulvio's Farfalle with Red Pepper Sauce from Today with Maura and Dáithí.


Serves 4

  • 350g farfalle
  • 1 tbsp extra virgin olive oil
  • 3 shallots, finely chopped
  • 1 tbsp tomato purée
  • 100ml white wine
  • 2 red peppers, roasted and chopped
  • 50g crème fraîche
  • 200ml fresh cream
  • Salt and freshly ground black pepper
  • 100g feta, crumbled, to serve
  • Chives, to garnish


  1. Cook the pasta according to the instructions on the package.
  2. In the meantime, prepare the sauce. Heat the oil in a medium saucepan over a low heat and sauté the shallots until softened. Add the tomato purée and cook for 1 minute.
  3. Add the white wine and cook for a further 2–3 minutes. Add the roasted peppers and cook for 1–2 minutes, then stir in the crème fraîche and cream.
  4. Remove from the heat and allow to cool slightly. Remove half the sauce and blend it to a purée, then mix both back together again. Season to taste.
  5. Toss the drained, cooked pasta into the sauce, sprinkle over the crumbled ricotta salata and garnish with some chive lengths on top.

Catherine's Farfalle with Red Pepper Sauce