Ingredients
- 3 red peppers (capsicums)
- 3 tablespoons olive oil
- 1 large onion, sliced
- 2 cloves garlic, crushed
- 1/4 - 1/2 teaspoon chilli powder or flakes
- 1/2 cup (125 ml/4 oz) cream
- 2 tablespoons chopped fresh oregano
- 500 g (1 lb) linguine or spaghetti (plain or spinach)
Method
1. Cut the red peppers into large flat pieces and discard the seeds and membrane. Place skin-side up, under a hot grill and cook for 8 minutes, or until black and blistered. Remove from the heat, cover with a damp tea towel and, when cool, peel away the skin and cut the flesh into thin strips.
2. Heat the oil in a large heavy-based pan. Add the onion and stir over low heat for 8 minutes, or until soft. Add the pepper strips, garlic, chilli and cream and cook for 2 minutes, stirring occasionally. Add the oregano and salt and pepper, to taste.
3. About 15 minutes before the sauce is cooked, cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan. Add the sauce to the hot pasta and toss until well combined.
