Ingredients
Serves 4
- 50ml olive oil
- 2 garlic cloves, sliced
- 1 sprig of fresh rosemary
- 3 yellow peppers, diced
- a pinch of chilli flakes
- 150ml cream
- 500g pasta of your choice
- 100g Parmesan cheese, grated
Method
- Heat the oil in a saucepan over a low heat.
- Add the garlic and rosemary and cook very gently just until the garlic starts to colour. Remove the rosemary, then add the peppers and chilli flakes.
- Turn the peppers in the oil, cover the pan with a lid and continue to cook for 20 minutes, until they are soft and melting.
- Add the cream and bring up to a simmer, then season and blend straightaway.
- Cook the pasta according to the packet instructions. Drain and fold it through the yellow pepper sauce.
- Serve with lashings of grated Parmesan.
