Arrabiata Pasta Sauce with Peppers

Pixie loves peppers and Pixie loves pasta and Pixie loves chilli.  So this my Pixie Pleasing creation - a cross between pepperonata and arrabiata sauce.  I've christened it Pepperbiata.

The chopping of the peppers can be a faff but this recipe makes a big batch.  So for the two of us we get three generous servings out of one lot of tedious chopping.

Serves 6

• 2 red peppers – chopped into stubby matchsticks
• 2 yellow peppers - chopped into stubby matchsticks
• 2 orange peppers - chopped into stubby matchsticks
• 1 very large or 2 medium white onions – finely chopped
• 3 cloves of garlic -  minced
• 2 -3 red chillis – finely chopped  [pips included] – not the fiery Bird’s Eye chilli that you’d use in Indian curry but the milder variety found in UK supermarkets which are actually raw Jalapeno chillis
• 4 tablespoons of olive oil – this may seem like a lot but it is integral to the flavour and texture of the sauce
• 1 bottle passata [approx. 690g - sieved tomatoes]
• 2 x 400g tins  of chopped tomatoes
• Heaped tablespoon of sugar
• Salt and freshly ground black pepper
• 1 x heaped teaspoon of cornflour dissolved in 2 tbsp of water
• Freshly grated parmesan cheese
• Torn basil leaves to garnish

·        Gently fry onions and garlic in olive oil until transparent – approx. 10 minutes

·        Add chilli and fry for another minute

·        Add peppers - turn up heat and fry for about 5 minutes, stirring continuously

·        Add passata and tins of tomatoes and stir everything together

·        Add sugar, salt and pepper and stir

·        Once bubbling turn the heat down low and simmer for 30 – 40 minutes

·        Add the cornflour mixture and stir through and simmer for another 5 minutes

·        Serve on the pasta of your choice and sprinkle liberally with parmesan cheese

Cooks notes: 

·        the idea of adding the cornflour is to prevent the sauce from separating once mixed into the pasta.  I really don’t like any watery residue on the plate or bowl.  It also helps to give the sauce a silkier consistency

·        this sauce tastes even better the next day or even up to 3 days later as the flavours have time to meld together

·        this sauce freezes really well