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

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.

like red pepper flakes, a little hot sauce, or, my personal favorite, some dried tarragon which adds an herby, slightly anise-y flavor to the whole dish. Add pasta. Drain the cooked pasta ...

then purees the resulting broth with roasted red peppers to create a briny, rich, deeply flavorful sauce that clings to the pasta. A hefty load of Swiss chard helps to amp up the flavor for a ...

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.

until the peppers are tender, about 10 minutes. Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of pasta water. Add the spaghetti, pasta water ...

Try to go for yellow or orange peppers as they are neither too sweet nor bitter. If you don’t fancy spaghetti you can use any miniature pasta shapes – such as ditalini (small ditali ...

As the pasta cooked, I put the finishing touches on my sauce. I added fresh basil leaves ... bolognese nicely balances the kick from the red pepper flakes, and the freshly grated Parmesan cheese ...

Try adding super spicy habaneros to fajitas, pasta and salsa, or add serranos to chili stews, seafood marinades and guacamole. Crushed red pepper flakes are also a great way to get chili pepper ...