Pasta en salsa de pimiento rojo

Ingredientes

• 1.5 - 2 cups Pasta ( refer notes)
• 2 med-big Red Capsicum
• 2 med-big Onion (chopped)
• 2 big Tomatoes (cubed)
• 1 tbsp Garlic (minced)
• 1/2 tbsp Red chilli flakes
• 2 tsp Dried Italian herbs (refer notes)
• 25-30 gms Cream cheese (optional)
• 1/2-1 cup Grated cheese (Mozzarella, Cheddar, Gouda, Swiss, Monterey Jack, Colby etc)
• 1/3 -1/2 cup Milk (optional)
• 1 tbsp Butter (optional)
• Salt
• Oil (I used Olive oil)

Preparación

1. 1

   Cook pasta as per package instructions and keep it aside. Keep aside 1 cup of pasta cooking water for later.

2. 2

   Roast the red bell pepper over a gas stove until the skin is charred black. Use tongs for the same.

3. 3

   Place the charred pepper in a bowl and cover tightly with a cling film for 15 mins, to let it steam. This helps to peel the skin quickly. You can also roast red pepper in oven, you can see it here

4. 4

   When the pepper is cool enough to handle, rub the skin off. Remove the stem and seeds.

5. 5

   Cut the pepper into small cubes.

6. 6

   Heat oil in a deep and wide pan. Add chopped onion and cook till it becomes soft, no need to brown. Add minced garlic, cubed smoked capsicum, tomato and salt. Cook till tomato becomes soft. Let it cool.

7. 7

   Pulse it in a food processor, till it becomes a paste form. It will have a grainy texture. While running the food processor, gradually add 1/2 cup of pasta cooking water. Pulse till everything is combined. The sauce is ready.

8. 8

   Heat 1 tsp of oil in the same pan and add the sauce. Add chilli flakes, dried Italian herbs and cream cheese (if using) and mix well. Add cooked pasta and gently mix well. Add grated cheese and gently fold. If you prefer a creamier pasta, microwave milk with butter for a min and add to the pasta and mix well.

9. 9

   If pasta appears to be dry, add the remaining pasta cooking water to adjust the consistency. Let it rest for 15-20 mins, for the flavour to settle in.