A wonderfully flavourful pasta dish, with grilled peppers, garlic and cream giving the sauce its character. Once the prep work on the grilled peppers is done, the dish takes little more than 20 minutes to put together, and the result is really something: an ultra-smooth, creamy sauce with plenty of flavour.
I like to grill the peppers the day before, as they need to be completely cold before you can peel them – then everything is ready for the next day. When you have the barbecue going on a spring day anyway, you can throw the peppers on, and dinner for the following day is sorted.
