roasted red pepper pasta
sugar or honey or molasses
salt & pepper
Clean & trim the peppers. Cut them roughly into rather large pieces.
Add to a casserole & mix w/ all the ingredients (except red wine & pasta).
Put the casserole in the oven at 175° C w/ fan for about 30 - 40 min.
Let it cool for some minutes. Cook the pasta according to the recommendation on the packet. Then drain the pasta.
Fill the pepper mess & the red wine in a high pot & blend w/ a handheld electric immersion blender until smooth (in several steps!). Add salt & pepper to taste.
Take about ¼ of the red pepper sauce.
Mix pepper mess & pasta & serve.
You may store the pepper mess for up to a week/month in your fridge.