Pasta with Red Pepper and Goat Cheese
Roasted-sweet red peppers, a splash of red wine and a little Tabasco make a sauce for pasta that needs almost no tending. The peppers simmer down slowly while the pasta boils. The trick is the finish: rindless goat cheese goes into the serving dish, not the pan, so it melts over the hot pasta and sauce without catching or burning. Use a traditional goat cheese for the right tang.
Instructions
Skin the red peppers and chop them finely, or process them until fine. Put them in a saucepan and add enough water to cover, then crush in the garlic.
Cover the pan and bring it to a simmer. Stir in the wine and olive oil.
Add the basil, oregano and Tabasco, and keep the sauce at a simmer, stirring now and then. Let it slowly cook down, which takes patience rather than attention.
Meanwhile, boil the pasta in salted water. Cut the rind off the goat cheese and keep only the soft inner part.
When the pasta and sauce are both ready, tip them into a serving dish with the cheese and toss quickly. The cheese should melt through the sauce and coat the pasta. Do not stir the cheese into the sauce in the pan, since that can scorch it.
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