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Roasted pepper and chilli pasta with smoked panchetta

Homemade Fresh peppers, panchetta and a kick of chilli makes this pasta sauce really tasty with spelt pasta penne. An ancient pasta with a nutty bite, firmer than everyday pasta that we tend to use.


 What to do

  1. Put the peppers, onions, olive oil and spices into a pan and slowly cook and soften
  2. Add the water and continue cooking till everything is soft on a low heat
  3. Dry fry the panchetta in a seperate frying pan till browned, but not burnt
  4. Puree the pepper sauce and add the panchetta. Set aside and keep warm while you cook the pata.....
  5. Put the pasta into a pan and cover with water and a teaspoon of salt
  6. Bring to the boil and cook for ten minutes, it should still be firm and have a bite to it
  7. Drain and add the sauce to the pasta
  8. Stir through so all the pieces are coated
  9. Divide into pasta bowl
  10. Top with the crumbled feta and parsley
  11. serve immedietely while hot






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