Ingredients
- red pepper, large2
- olive oil2 tsp
- red wine1/4 cup
- garlic1–2 clove
- basil, to taste
- oregano, to taste
- goats cheese, 115 g; e.g. bouchon, crottin, chèvre4 oz
- pasta, 450 g1 lb
- tabasco sauce, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Skin and finely chop or process the red peppers.
Place chopped peppers in saucepan, and cover with water. Crush and add garlic.
Cover the pot and bring to a simmer. Stir in wine and olive oil.
Add basil, oregano, and Tabasco, stirring occasionally at simmer; allow sauce to begin cooking down.
While you're doing this, start boiling the pasta in salted water. Remember that the sauce just needs to take its sweet time to cook down.
Cut the rind from the goat cheese; you only want the inner part for this.
As soon as the pasta and sauce are ready, toss them and the goat cheese together in your serving dish. You have to do this fast, so the goat cheese will melt through the sauce and over the pasta. Stirring the goat cheese into the sauce could result in burned sauce.