Spaghetti with roasted pepper sauce with black Kampot pepper

Ingredients

  • 300 g of quality pasta

Ingredients – sauce

  • 450 g red peppers
  • 1 head of garlic
  • 60 g mascarpone
  • fresh or dried thyme
  • fresh or dried oregano
  • freshly ground/crushed black Kampot pepper
  • Kampot salt

Ingredients – breadcrumbs

  • 25 g breadcrumbs (ideally homemade from dried bread)
  • 30 g Parmesan or Pecorino
  • fresh or dried thyme

Instructions

1. Wash the peppers, place them on a baking tray/dish, add the garlic head cut on one side and drizzle with a little olive oil. Bake in a preheated oven at 220 °C. During baking, turn the peppers and bake for about 30 minutes until they are soft and browned to almost black on the outside.

2. Immediately put the finished peppers into a medium bowl and cover tightly with plastic wrap so no air can escape – the peppers need to steam. After 5-10 minutes, remove the peppers, discard the seeds and peel, which should come off easily due to the steaming.

3. Peel or squeeze out the individual garlic cloves from the head and blend together with the peeled peppers until smooth.

4. Then cook the pasta according to the package instructions. Never put pasta into cold water and always salt the water sufficiently! Also, make sure it is cooked "al dente," meaning with a bite. After cooking, briefly warm the pasta in the sauce where it will finish cooking.

5. Transfer the blended pepper sauce to a wider pot or a deeper pan and start heating it. Add salt, thyme leaves, and oregano to taste and let the specific herbs settle (optionally half a teaspoon to 1 full teaspoon of dried seasoning).

6. Continue by adding mascarpone and stir it into the sauce. Finally, season with freshly
ground/crushed black pepper – ideally Kampot , which has a noticeably more pleasant and pronounced flavor than regular black pepper.

7. Drain the cooked pasta and transfer it to the pot/pan with the sauce. Warm together for half a minute. In a chopper/blender, grind Parmesan and thyme together with the breadcrumbs. If the breadcrumbs are not crunchy enough by themselves, toast them beforehand in a dry pan and let cool.

8. Serve the finished pasta with sauce sprinkled with cheesy breadcrumbs, fresh herbs, and black Kampot pepper.

 

Enjoy your meal!

Author: Mamachefcz

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