Ingredients:

• 1 pointed pepper, de-seeded and thinly sliced
• 1/2 red onion finely chopped
• 2 garlic cloves, thinly sliced
• 1 tin chopped tomatoes, blended
• 3 TBs cream cheese
• Optional 1/2 tsp chilli flakes
• 1/2 cup of chiffonade basil
• Grated parmesan to serve

Method:

1. Heat olive oil over medium to low heat, and add a few twists of black pepper and the chilli flakes if using. After a couple of minutes, add half the basil.
2. Sauté onion just until it reaches browning, then add red pepper. Cook further, reducing heat if necessary to prevent over-browning or burning.
3. Add garlic, and when fragrant and combined with the other ingredients, remove 3 tablespoons of the sauce from the pan. Add to the chopped tomatoes and blend altogether.
4. Add the tomato/pepper mixture to the pan and reduce down – allow for at least 15-20 minutes of reducing so that the tomato loses acidity and becomes sweet.
5. Whilst the sauce reduces, cook your pasta to al dente (1-2 minutes under package cooking time, usually).
6. When you are happy with texture and flavour of the sauce, stir in cream cheese gradually (1 spoon at a time) and check for the acidity.
7. When pasta is nearly done, reserve 1 cup pasta water and using a slotted spoon, add pasta directly to the sauce from the water.
8. Toss vigorously and add pasta water to loosen the consistency. It will re-thicken as the pasta and sauce combine. Continue stirring and tossing and adding water as necessary until the pasta is coated inside and out with sauce and it looks glossy.
9. Check for seasoning, and top with the grated parmesan and remaining chiffonade basil.

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