Pesto Genovese & Bell Pepper Pasta Sauce

• 200 grams Pasta
• 1 Bell peppers (red, yellow or orange)
• 1/2 tsp Chili (if green chili, 1-2)
• 1 small Onion or shallot
• 1 tbsp Olive oil
• 50 grams Pecorino/Parmesan
• 1/2 tsp Good salt
• 1 dash White pepper
• 150 ml Tomato sauce or 4 fresh tomatoes
• 2 tbsp Pesto alla Genovese
• 1 Black pepper
• 50 ml/about 3 tablespoons Heavy cream or olive oil

1. Preheat your oven to about 200C and bake the paprika.
2. Once the peels become blackened, wrap in aluminum foil, let sit for a few minutes, then peel.
3. A good way to remove the paprika peel - after baking, cover with a cold cloth.
4. After a few minutes, you'll be able to remove the peel.
5. Cut the paprika into whatever size you like, and put in a blender together with the heavy cream.
6. If you're not using heavy cream, then add olive oil.
7. Boil the pasta al dente.
8. Add some oil to a frying pan and cook the onions, then add the sauce from Step 3, along with the genovese, tomato sauce, and chili.
9. Drain the pasta and add to the frying pan.
10. You can also add cheese here if you like.
11. Transfer to a serving plate, and garnish with more cheese and black pepper if you like.
12. I made this one without heavy cream.
13. In Step 3 add the paprika and 3 tablespoons of olive oil to the blender and mix.
14. Then proceed to Step 4.

pasta, bell peppers, onion, olive oil, parmesan, salt, white pepper, tomato sauce, alla genovese, black pepper, heavy cream

Taken from cookpad.com/us/recipes/154505-pesto-genovese-bell-pepper-pasta-sauce (may not work)