Rigatoni With Spicy Capsicum Sauce

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.