Rachel Roddy’s recipe for pasta with red peppers and anchovies or goat’s cheese

The skins may be pesky to peel away, but the result is this velvety and vibrant, flavourful pasta dish There’s no two ways about it: charring and then peeling red, yellow or orange peppers is a messy business. Just out of the oven (if they haven’t burst while baking), roasted and blackened peppers are not unlike mini balloons; the hot juices, which have collected in the cavity, gushing out as the collapsed pepper is manoeuvred from the baking tray to the bowl. Once they have steamed under a p...

By Rachel Roddy