Ingredients

• 2 fresh red peppers

• 2 yellow peppers

• 45ml/3 tbsp olive oil

• 1 onion, sliced

• 2 garlic cloves, crushed

• 400g/14 oz can chopped plum tomatoes

• 2.5ml/1/2 tsp mild chili powder

• 450g/1 lb dried pasta shells or spirals

• salt and ground black pepper

• freshly grated Parmesan cheese, to serve

Serves 4

Method:

1. Preheat the oven 200C. Place the peppers on a baking sheet and bake for about 20 minutes or until they are beginning to char.

2. Alternatively, grill the peppers, turning them from time to time.

3. Rub the skins off the peppers under cold water. Halve, remove the seeds and roughly chop the flesh.

4. Heat the oil in a saucepan and cook the onion and garlic gently for 5 minutes until soft and golden.

5. Stir in the chili powder, cook for 2 minutes, then add the tomatoes and peppers. Bring to the boil and simmer for about 10-15 minutes until slightly thickened and reduced. Season with salt and pepper to taste.

6. Bring a pan of salted water to the boil and cook the pasta according to the instructions on the packet. Drain well and toss with the sauce.

7. Serve piping hot with lots of freshly grated Parmesan cheese.