- 1 red pepper, cut in half and remove seeds
- 50g-75g spaghetti
- 1dsp chilli oil
- 1tsp chopped garlic
- 1 small red onion, finely chopped
- Half a red chilli, deseeded and finely chopped
- 150ml milk
- 1tbsp flour
Cook the red pepper halves under the grill until skin slightly charred. Meanwhile, cook the pasta to the packet instructions.
In another pan, heat the chilli oil then cook the onion, garlic and chilli until soft.
Put the milk, flour, chilli, onion, garlic and seasoning into a blender. Chop up the red pepper and add to the blender. Blend until smooth.
Put the mixture back in the saucepan and heat through. Drain the pasta and coat in the sauce. Serve.