Back to Recipe

Rigatoni With Spicy Capsicum Sauce

Here's how you make Rigatoni With Spicy Capsicum Sauce
Pause Continue Reading
  • Servings: 4
  • Prep: 10m
  • Cook: 35m
  • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 500 grams dry rigatoni pasta
  • 150 grams baby spinach leaves
  • 1 cup grated parmesan (80 grams)
  • FOR SPICY CAPSICUM SAUCE
  • 3 red capsicum (large, quartered and deseeded)
  • 400 gram diced tomatoes (can)
  • 2 tablespoons tomato paste
  • 2 cloves garlic, minced
  • 2 teaspoons dried mixed herbs
  • 1 1/2 teaspoons dried chilli flakes
  • Salt, to taste
  • Pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.