Roasted pepper and chilli pasta Recipe with smoked pancetta
Homemade Fresh peppers, pancetta and a kick of chilli makes this pasta sauce really tasty with spelt pasta penne. An...
Ingredients
| 4 | Red peppers roasted and peeled, deceeded |
| 1/4 pint | water |
| 200g | smoked pancetta |
| 300g | Spelt Pasta |
| 1/2 teaspoon | organic mexican chilli, or more if you like a bigger kick |
| to taste, one teaspoon to start | Steenbergs organic perfect salt blend |
| 1/2 teaspoon | organic cayenne pepper |
| 1 | medium onion sliced |
| 1 tablespoon | cold pressed olive oil |
| 100g | Feta cheese crumbled |
| parsley sprigs to decorate |
Method
- Put the peppers, onions, olive oil and spices into a pan and slowly cook and soften
- Add the water and continue cooking till everything is soft on a low heat
- Dry fry the pancetta in a separate frying pan till browned, but not burnt
- Puree the pepper sauce and add the pancetta. Set aside and keep warm while you cook the pasta.
- Put the pasta into a pan and cover with water and a teaspoon of salt
- Bring to the boil and cook for ten minutes, it should still be firm and have a bite to it
- Drain and add the sauce to the pasta
- Stir through so all the pieces are coated
- Divide into pasta bowl
- Top with the crumbled feta and parsley
- serve immediately while hot
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