Serve the pasta with fresh basil.
Spicy Roast Pepper Pasta with Russians & Aubergine
Ingredients
- Eskort Smoked Russians
- 2 aubergines, cut into blocks
- 500 ml (2 C) penne pasta, cooked to packet instructions
- 2 red peppers
- 1 red chilli, chopped
- 60 ml (¼ C) avo oil
- 1 clove garlic, chopped
- 1 red onion, cut into quarters
- 250 ml (1 C) fresh basil
- 410 g (1 tin) tomato puree
- salt and pepper to taste
Method
- Roast peppers in the oven until charred.
- Place the peppers in foil and peel once they have cooled.
- Salt the aubergine blocks and allow to sweat.
- Wipe with a kitchen towel and dress with the avo oil.
- Heat a frying pan over high heat and fry the red onion with the garlic and aubergine until golden.
- Add the chilli and sliced Russians.
- Add the pasta and the tinned tomato and season.
