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 ...

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

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

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.

2 Place the brinjals on a baking sheet with the flesh side up, drizzle olive oil over and bake until soft, about 40 minutes. 3 Red pepper sauce Place the peppers on a baking sheet and bake until dark ...

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.

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 ...

Boil a large pot of salted water, and cook the pasta. Reserve a cup of pasta water for later, which will help thicken your ...

For the pepper sauce: Drain and rinse the peppers, dice them then add to a frying pan with the garlic, basil and olive oil. Cook for 5-6 minutes until softened. Blitz in a food processor until ...