Ingredients
For the pasta
100ml/3½fl oz white wine
100ml/3½fl oz double cream
5 sun-dried tomatoes, chopped
75g/2oz Stilton with apricots
salt and freshly ground black pepper
200g/7oz tagliatelle, cooked according to packet instructions, still warm
For the pepper sauce
1 tbsp olive oil
½ onion, finely chopped
2 garlic cloves, finely chopped
1 orange pepper, cut into strips
½ tsp chilli flakes
1 tbsp caster sugar
1 tbsp white wine vinegar
1 orange, juice only
Method
1. For the pasta, heat the wine and cream in a pan until simmering. Stir in the chopped sun-dried tomatoes and crumble in the cheese. Simmer until thick and creamy, then season, to taste, with salt and freshly ground black pepper.
2. Place the cooked pasta into a warm serving bowl and pour over the creamy sauce.
3. Meanwhile, for the pepper sauce, heat the oil in a pan and gently fry the onion, garlic and orange pepper for 4-5 minutes.
4. Add the chilli flakes, sugar, white wine vinegar and orange juice and simmer for 6-7 minutes, or until the sauce is reduced and sticky and the peppers are soft.
5. To serve, top the pasta with a spoonful of the pepper sauce.
