Tagliatelle with Roasted Red Pepper Sauce

Preparation

1. 1

   Preheat the oven to 230°C. Brush the peppers with olive oil and pierce them with a knife. Roast on a baking tray for 25–30 minutes, until nicely charred.

2. 2

   Remove from the oven and place the peppers in a bowl. Cover with plastic wrap or a lid and let cool slightly. Peel off the skins and remove the seeds and stems.

3. 3

   Place the roasted peppers, granulated onion and cream in a blender and blend until silky smooth.

4. 4

   Melt the butter in a pan, add the sauce and cook gently for about 5 minutes. Meanwhile, cook the tagliatelle in salted water until al dente.

5. 5

   Drain the pasta and add it to the sauce along with some pasta cooking water. Mix well, then add the parsley and Parmesan. Stir again and serve topped with extra parsley, Parmesan and burrata.