Pasta with creamy sauce
By Paul Rankin
From Ready Steady Cook
Ingredients
- 30g/1oz unsalted butter
- ½ red romero pepper, diced
- 2 garlic clove, peeled and crushed
- 2 spring onions, chopped
- 100ml/3½fl oz double cream
- 1 tbsp sage, chopped
- 1 tbsp parsley, chopped
- 140g/5oz cooked spaghetti
- salt
- freshly ground black pepper
Method
Melt the butter in a pan and sauté the pepper, garlic and spring onions for 4-5 minutes, to soften. Pour in the cream and add the fresh herbs. Allow to simmer gently for a few minutes.
Stir in the cooked pasta and season to taste. Stir in the sauce and heat through.
Transfer the pasta to a serving bowl and serve at once.
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