Ingredients
- 50ml olive oil
- 2 cloves of garlic, peeled and sliced
- 1 sprig of fresh rosemary
- 3 yellow peppers, deseeded and diced
- A pinch of dried chilli
- 150ml cream
- 100g grated Parmesan
- 500g dried spaghetti
- Salt and black pepper
1 Very gently cook the garlic and rosemary in the olive oil until the garlic starts to colour.
2 Remove the rosemary, then add the peppers and dried chilli.
3 Turn the peppers in the oil, cover and continue to cook over a low heat for 20 minutes until they are soft and melting.
4 Add the cream, bring to a simmer, season and then blend in a food proccessor or blender straight away, and return to the pan.
5 Cook the pasta as per packet instructions. Drain and fold through the yellow pepper sauce.
6 Serve with lashings of Parmesan.
