Rigatoni With Spicy Capsicum Sauce

4
Servings
10m
Prep Time
35m
Cook Time
45m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (289.8 g)
  • Calories 565.8
  • Total Fat - 8.7 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 17.6 mg
  • Sodium - 346.2 mg
  • Total Carbohydrate - 106.6 g
  • Dietary Fiber - 16.1 g
  • Sugars - 3.1 g
  • Protein - 19.2 g
  • Calcium - 283.6 mg
  • Iron - 3.1 mg
  • Vitamin C - 25.3 mg
  • Thiamin - 0.4 mg

Step 1

To make sauce, cut capsicums into quarters and remove seeds and membranes and then place capsicums, skin-side up, on a large oven tray lined with oiled foil.

Step 2

Cook in a very hot oven (240C) for about 30 minutes, or until skin is blackened and then remove and transfer to a snap-lock bag and seal and let stand for 15 minutes and then peel away skin.

Step 3

Meanwhile, cook pasta in a large saucepan of boiling, salted water until tender and then drain.

Step 4

Place capsicums in a blender with remaining ingredients and blend until smooth.

Step 5

Transfer sauce to a large frying pan over a medium to high heat and bring to boil and then add pasta and spinach and stir for about 1 to 2 minutes, or until spinach is wilted and then stir in half the parmesan.

Step 6

Serve pasta with remaining parmesan.

Tips & Variations


No special items needed.

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