1 large onion
1/4 pint single cream
3 handfulls of pasta (shells, twists, etc)
Veg Stock
Ketchup
Lea & Perrins
Cajun seasoning
Garlic Italian Seasoning
Olive Oil & Cooking oil
Chop the peppers up into large squares (1-2cm a side).
Put them in a dish lined with foil and cover in olive oil. Mix them thoroughly so they are all covered in oil. Put in a hot oven (as hot as you can get it for about 1/2 an hour or until they are just starting to scorch.
Meanwhile chop the onion into small squares, and fry in plenty of oil, slowly. Stop just before they start to brown, but when they are soft and translucent.
Add the peppers to the onions.
Make up a teaspoon of vegetable stock in a little boiling water and add to the vegetables. Add in a small squirt of ketchup, and a couple of dashes of worcestershire. Add a generous sprinkling of cajun seasoning, and a little garlic italian.
Cook on medium heat until the stock is reducing down.
Meanwhile, cook the pasta according to instructions - but stop a minute or two before it's finished and drain.
Once the stock has reduced, take it off the heat, leave to cool for a minute, and add the cream, slowly, stiring all the while. Once all the cream is added, return to the heat and cook down until it's starting to thicken.
Add the pasta and stir until covered by the creamy sauce, and cook for the last two minutes the pasta needs.
Serves 2.
