Red Pepper pasta sauce

This is a quick and easy sauce to knock up and then freeze for a really quick tasty supper through the week.  This recipe makes 2 good sized portions for 3 people.

Ingredients

2 tablespoons olive oil
4 large red peppers
2 red onions
4 clover garlic
2 400g cans Italian chopped tomato
1/2 a teaspoon of smoked paprika
1/2 a teaspoon of dried chilli flakes
Salt and ground black pepper

Method

Peel and finely chop the onions, peel and crush the garlic.  De seed and slice the peppers into 5 mm slices, then chop into 3-4 cm lengths.  Heat the oil in a large sauté pan and add the onion and garlic and fry until slightly softened.

Add the chopped peppers and sauté over a high heat until they start to brown  Add the chilli and smoked paprika and cook for a further 30 seconds.

Finally add the two tins of chopped tomatoes, bring to the boil and reduce until you have the sauce consistency you prefer with pasta - we like ours quite thick.  At this point, leave it to cool fully, split it into however many portions you want and freeze them.

To serve, thaw out the sauce, heat it and add some freshly chopped basil.  Serve with the pasta of your choice and some grated parmesan.