Refrigerated in an airtight container, the leftovers will keep for four days. The pasta will soak up some of the sauce over ...

creating a more complex and harmonious profile and allows the cheesy goodness to get into every nook and cranny of the pasta.

As well as using it with pasta, this sauce makes a great pizza ... How to make spaghetti with roasted red pepper sauce: Ingredients: 25g capers, finely chopped 50g mini silverskin onions, drained ...

My mother-in-law has one such dish she used to order at a nearby restaurant—Shrimp Fra Diavolo from the local Bravo! Italian ...

This simple pasta features a silky egg-based sauce, crispy guanciale ... If you like, spice it up more by swapping the Szechuan pepper with a pinch of red pepper flakes. Here's one of the quickest ...

Crab Tagliatelle with Tomato Confit Place the tomatoes, shallot, garlic, olive oil, red pepper, and thyme in a saucepan.

3 Red pepper sauce Place the peppers on a baking sheet and bake until dark blisters form on the skin. Allow to cool slightly in a plastic bag, then peel the skin off. 4 Place the peppers, along with ...

This easy pasta sauce with ground beef is a favorite family meal in my house. It’s simple, hearty, and totally satisfying.

A gorgeous supper dish inspired by flavours from the Mediterranean - roasted peppers, tomatoes and a simple basil sauce. Serve with your favourite pasta. Pre-heat the oven to 180C/350F/Gas 4.

Add pasta. Drain the cooked pasta, reserving about 1/4 cup of the starchy cooking water. Return the pasta to the pot and toss in the warm sauce. Season to taste with kosher salt and serve up the best ...

Spoon the lentil mixture onto a serving plate and top with the roast squash and red pepper sauce. Dot the goats’ cheese over the top and garnish with the lemon zest. Serve immediately.