CAPSICUM RAGU WITH CASARECCI
INGREDIENTS (SERVES 4)
1 packet of Barilla casarecce pasta
6 shallots, roughly chopped
4 capsicums, diced
Hillfarm canola oil
1 thai red chilli, sliced
3 garlic cloves, finely diced
3 bay leaves
salt to season
10 cherry tomatoes, halved
1/2 cup Ashgrove cream
parmesan cheese, grated, to garnish
basil leaves, to garnish
In a well oiled pan on a low-medium heat cook for 20 minutes the shallots, capsicums, chilli, garlic cloves and bay leaves. Next add the tomatoes, season with salt and cook for a further 45 minutes on a low heat.
Once time is up remove the bay leaves and blitz the sauce until silky smooth. Drizzle with oil when about halfway through blitzing the sauce. Transfer the sauce back into the pan on a low heat and add the cream. Stir until combined.
Now add your pasta to a boiling pot of water and cook for 10 minutes. Strain the pasta and mix through the sauce.
Serve with parmesan and basil leaves on top.