Ingredients

• 1 large shallot, finely diced
• 1tbsp tomato paste
• 2tbsp white wine
• 1 red bell pepper
• 150g plum tomatoes
• 5tbsp ricotta
• 3 cloves of garlic, finely minced
• 1tsp chilli flakes
• a drizzle of chilli oil
• large handful of fresh basil
• 1tsp honey
• salt and pepper
• 2 portions of gluten free spaghetti

Microplane Kitchen Grater

Mini Jug Blenders and Food Processors

Method

1. Chop your pepper in half and place on a baking tray cut side down. Scatter the tomatoes in the tray also drizzle with oil and season with salt and pepper. Put this tray in the oven at 200°C until the veg is soft and slightly charred.
2. In the meantime, we will start the base of the sauce. Heat some olive oil in a saucepan over medium heat. Add your diced shallot to the pan along with the chilli flakes and a pinch of salt and pepper and saute until the shallots have softened. To this, add the minced garlic and tomato paste and saute for a further minute or two.
3. Add the honey and white wine to the pan to deglaze and reduce the heat to low.
4. Remove the veg from the oven and transfer the pepper to a bowl and cover with clingfilm. This will help to release the skin.
5. Add half of the tomatoes to the saucepan, reserve the other half for garnish.
6. Remove the stems from the basil and add this to the saucepan.
7. Going back to the bell pepper, the skins should now be loose and you will be able to peel them off the pepper flesh. Discard the pulp and seeds from the inside along with the skins. Add the pepper flesh to the saucepan.
8. Fill a large pot with water and season generously. Place this over high heat and add the pasta once it is boiling. Cook for slightly less time than the packet instructions or just before aldenet as we will finish cooking in the sauce.
9. While the pasta is boiling we will finish the sauce. Remove the basil stems from the saucepan.
10. Add the ricotta to the saucepan and blend the sauce until smooth. Taste and season appropriately. If the sauce seems too thin increase the heat to medium and simmer until it is thick enough to coat the back of a spoon.
11. Chop the fresh basil finely and set aside.
12. Add the boiled pasta to the sauce along with a little pasta water and stir over medium heat for about 2-3 minutes until all of the pasta is coated.
13. Serve on a pasta bowl and drizzle with the chilli oil. Garnish with the reserved roasted tomatoes, some dollops of ricotta, chopped basil and some freshly cracked black pepper.