Bucatini with Roasted Red Pepper Cream Sauce
Bucatini pasta is tossed through a delicious tomato and roasted red pepper cream sauce made with garlic, red onion, oregano, and mascarpone then topped with shavings of ricotta salata.
Servings: 4 people
Ingredients
- 2 red peppers
- 14 oz (400g) cherry tomatoes
- 1 red onion
- 1 tbsp dried oregano
- 3 garlic cloves skins on
- 1 tbsp olive oil
- 1 tbsp mascarpone
- 12.6 oz (360g) bucatini pasta
- ricotta salata for grating
Instructions
- Preheat the oven to 180°C/350F/gas mark 4. Quarter the red peppers removing the seeds and stalk, roughly chop the onion and slice the tomatoes in half. Add to a large baking tray and sprinkle over the oregano, salt, and pepper. Add the garlic cloves, skins still on and drizzle with olive oil, toss so everything is coated in oil. Roast for 25-30 minutes until cooked through, juicy and blackened ever so slightly.
- Bring a pot of salted water to a boil and cook the bucatini pasta until al dente. Once the veg is cooked, remove from the oven. Remove the garlic from their skins and discard the skins. Add everything to food processor with a tbsp of mascarpone and blitz to a smooth sauce. Taste for seasoning and add more salt if needed.
- Pour the sauce over the cooked and drained pasta and toss until thoroughly coated. Serve in bowls and top with some grated ricotta salata.
Notes
Please note this recipe has been tested and developed using metric measurements all imperial measurements are approximate.
Nutrition
Calories: 376kcal
