Pimiento or Red Pepper Pasta Sauce

This vibrant coloured and flavoured sauce it ideal to slosh over pasta of your choice, or to use as a base for other ingredients. Try adding sliced grilled chicken, Italian sausages or a mixture of roast vegetables to this tast foundation. You can pre buy roasted peppers if you feel lazy, or cut whole red pepper into quarters. Remove seeds and pith. Lye on a baking tray and grill skin side up, till the skin starts to turn brown black.

 

Don't worry, the skin will cook faster then the flesh of the vegetable. After that the skins should just peal off. If you're doing all this in a food processor you may want to just leave the skins on, depending on how fussy you are. But still roast, even brushed with a little olive oil, we're after the smokey roasted flavour.

• 1 cup pimientos or roasted red peppers
• 2 cloves garlic
• ½ cup chicken or vegetable stock
• Salt and freshly ground pepper

Pureé half the roasted pimientos/red peppers and their juice with garlic and stock. Thinly slice the remaining pimientos/red peppers. This adds a bit of texture and is entirely optional, you can pureé the lot.

Place mixture and strips together in a saucepan and bring to the boil, adding salt and pepper to taste.