Your new favourite pasta sauce (thats not made from tomatoes)

As much as I love a tomato-based pasta sauce, winter is when this silky roasted red capsicum, garlic and ricotta sugo really shines. Capsicums are at their seasonal best, bringing natural sweetness, plenty of vitamin C and a rich, velvety flavour that's hard to beat. Quick, simple and guaranteed to be a hit with the whole family (especially the kids!).

MAKES: 5-6 serves PREP TIME: 5 MIN TOTAL TIME: 45 MINS

INGREDIENTS

3 large red capsicums, cut into 4

1 whole garlic bulb

2 tbsp extra virgin olive oil, plus extra for roasting & drizzling

Sea salt and freshly cracked black pepper

200g smooth ricotta

1 cup finely grated parmesan, plus extra to serve

2-3 tinned anchovies (optional but highly encouraged)

Dash of red or white wine vinegar

Chilli flakes (optional)

500g dried small pasta like penne or fusilli, or fresh pasta of your choice

Fresh parsley to garnish

METHOD

Preheat the oven to 200°C (180 fan forced)

Place the capsicums onto a lined baking tray. Drizzle with a little olive oil, season generously with salt and pepper and toss to coat. Arrange skin side up.

Slice about ½ cm off the the top of garlic bulb to expose the cloves. Drizzle with olive oil, wrap loosely in foil and place on the tray with the capsicums.

Roast for 30–35 minutes or until the capsicums are starting to soften and caramelise . The garlic should be soft enough to squeeze from its skins. Once cooked, remove from oven and when cool enough to handle, remove any black charred skin with your fingers.

Meanwhile, bring a large pot of salted water to the boil and cook the pasta until al dente. Before draining, reserve about ½ cup of the pasta cooking water.

Add the roasted capsicums, squeezed roasted garlic, ricotta, parmesan, vinegar, remaining olive oil, anchovies, vinegar and chilli flakes (if using) to a blender or food processor. Blend until completely smooth. Season to taste with both salt and vinegar or lemon juice (for acidity).

Transfer the sauce to a large frying pan over low heat. Stir through a splash of the reserved pasta water until the sauce reaches a silky consistency.

Add the cooked pasta and toss until every piece is coated. Add a little more pasta water if needed to loosen the sauce.

Finish with chopped parsley, extra parmesan and a drizzle of good extra virgin olive oil. Season well and serve immediately.

Buon appetito x

Good Tips

• Swap ricotta for cottage cheese for a higher-protein option.

• Use gluten-free pasta if required.

• Add chopped baby spinach or kale to the sauce while tossing through the pasta for extra greens.

• Top with toasted almonds or pine nuts for crunch.

• Store in an airtight container in the fridge for up to 3 days. The sauce also freezes beautifully for up to 3 months—simply thaw overnight in the fridge and gently reheat, adding a splash of water if needed to loosen.