Ingredients

• 2 tbsp of olive oil
• 1 onion (finely chopped)
• 3 tsp of tomato paste
• 400g whole roasted peppers (jarred - drained weight)
• 4 garlic cloves (sliced)
• ½ tsp of smoked paprika
• 300ml whipping cream
• A handful of basil leaves (10g)
• 500g dried penne pasta
• Salt & pepper
• Freshly grated parmesan

Method

1. Start by heating the olive oil in a non- stick pan over a medium heat, then add the onion and cook for 5 mins until starting to soften
2. Add the tomato paste and stir well over a medium to low heat for another 5 minutes
3. Meanwhile cut open the peppers, rinse and remove the seeds then pat dry
4. Add the garlic and smoked paprika to the onions and cook for 5 more minutes stirring continuously
5. Add the peppers and cream then simmer for 5 more minutes
6. Stir in half the basil then season with salt and pepper.
7. Pour the items from the pan into a food processor or blender and blitz until smooth.
8. Then cook the penne pasta in plenty of boiling water for 10-12 minutes.
9. Whilst the pasta is cooking, return the blended sauce to the pan and bring to a gentle simmer, taste and adjust the seasoning if required to your taste.
10. Drain the pasta in a colander (saving some of the water) and add the pasta to the sauce with a splash of water.
11. Finally, portion and serve the pasta! You can sprinkle with fresh parmesan & fresh basil to finish it off. 

NOTE:  Fresh peppers can be used instead of jarred ones, just brush peppers with olive oil, salt and pepper then place on baking tray either cook in a hot oven until charred or place under a hot grill until skins are blackened. Place them in a deep bowl and cover with cling film until cool, peel off skins and seeds then pat dry.