Roast Red Pepper, 'Nduja + Mascarpone Pasta

This is also a brilliant veggie/vegan dish so leave out the 'nduja and mascarpone and you're still going to be thrilled to bits.

ingredients

serves 4

• 4 small red pointed peppers

• 2 tomatoes, halved

• 3 large garlic cloves

• 6 sprigs of thyme

• 8 tbsp olive oil

• 2 tbsp 'Nduja* optional

• 350 g dried pasta

• 4 tbsp mascarpone

• Zest of 1 lemon
  

instructions

Preheat the oven to 220C, lay out the peppers, tomato, garlic and half the thyme on a baking tray.

Season + drizzle the tomatoes in oil and roast for 20-30 minutes until golden and soft.

Remove the peppers and cover the pepper in clingfilm or a plastic bag to help steam off the skins and finish cooking. Start cooking your pasta.

Discard skins from peppers, tomatoes and garlic and place in a blender with the oil and plenty of seasoning and a little more fresh thyme. Blitz until smooth.

Drain your al dente pasta, keeping the pasta water.

Over a medium heat, stir the 'nduja, pepper sauce and some cooking water into the pasta, stirring constantly until the 'nduja, has melted in and everything is glossy and delicious.

Transfer to plates and spoon over the mascarpone. Zest over the lemon and serve. Also delicious with grated Parmesan.