Spicy Roast Pepper Pasta with Russians & Aubergine

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  • 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 (ΒΌ 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


  • 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.


Serve the pasta with fresh basil.


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