I have always loved roasted red pepper sauce but it some how lacks a kind of punch for me. Adding curry powder to the homemade roasted red pepper sauce completes it and complimented it so nicely. The sauce can be used to dress pasta or accompany a meat dish. Adjust the amount of curry powder accordingly to the level of spice you prefer.
Ingredients (Makes about 1.5 cups of sauce)
- 1 cup veg broth
- 2 large red peppers
- 1 heaping tbsp curry powder
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 small yellow onion, diced
- 3 servings of fusilli, cooked in salted water until al dente
- 12 prawns, shelled and cleaned
- 1 tsp cajun spices
- Salt to taste
- 1/3 cup frozen peas, thawed
- 1 tbsp olive oil
Marinade prawns in cajun spices.
Place pepper in bag, drizzle about 1.5 tbsp of olive oil, and rub it all over the pepper.
Roast the pepper over open flame on stove top.
Rotating it to make sure it is evenly charred on the outside.
Place the roasted peppers in a ziplock bag and leave to cool in chiller for an hour.
Peel off the charred skin. DO NOT wash or rinse it under running water! You will be very VERY tempted to do so, you will be washing off the smokey flavors if you do so.
Remove the core and slice into strips.
Heat 1.5 tbsp of oil on med high.
Saute garlic and onion until translucent, about 3 mins.
Add roasted red pepper.
And saute. for 1-2 mins.
Pour in veg stock.
Bring to boil, and lower heat.
Simmer for 10 mins.
Pour everything into a blender.
Blend until smooth.
Pour back into saucepan on med heat.
Add curry powder and mix well!
Season with salt and pepper to taste.
And the sauce is done!
Now for the pasta.
Add 1 tbsp oil on med high.
Brown prawns on both sides.
Add about 1 cup of sauce and peas.
Lower heat to a simmer.
Add cooked pasta and toss well.
Remove from heat and serve.