- 3 roasted red peppers from a jar, drained
- 2 garlic cloves, chopped
- pinch dried chilli flakes
- 1 tbsp tomato purée
- 2-3 tbsp olive oil
- pinch dried oregano
- dash Tabasco sauce
- salt and freshly ground black pepper
- 125g/4½oz fresh penne pasta
- grated pecorino, to serve
- fresh basil leaves, to garnish
- Place the roasted red peppers, garlic, chilli flakes, tomato purée, olive oil, oregano, Tabasco, salt and freshly ground black pepper into a mini blender and blend until almost smooth. Set aside.
- Cook the pasta according to the packet instructions and drain, leaving a little of the cooking liquid in the bottom of the pan. Add the roasted pepper sauce to the hot pasta and stir well.
- To serve, spoon into a serving bowl, scatter with grated pecorino and garnish with basil leaves.