In a roasting pan place 5 sliced red peppers 3 sliced red onions 10 peeled cloves garlic red chillies to taste ( 1 is enough for me) 2 teaspoons fennel seeds 1 teaspoon oregano and cover with a big glug of olive oil
Roast till all is tender Place into a processor and blend with 300 ml of chicken or veggie stock then put into a saucepan and warm when pasta is ready
Cook Favourite pasta ( for this I like bowties) then drain. Add pasta to sauce with a bag of baby spinach and stir through.
Serve topped with shaved parmesan and a side order of garlic bread.
