Ingredients
30g/1oz unsalted butter
½ red romero pepper, diced
2 garlic clove, peeled and crushed
2 spring onions, chopped
100ml/3½fl oz double cream
1 tbsp sage, chopped
1 tbsp parsley, chopped
140g/5oz cooked spaghetti
salt
freshly ground black pepper
Method
1. Melt the butter in a pan and sauté the pepper, garlic and spring onions for 4-5 minutes, to soften. Pour in the cream and add the fresh herbs. Allow to simmer gently for a few minutes.
2. Stir in the cooked pasta and season to taste. Stir in the sauce and heat through.
3. Transfer the pasta to a serving bowl and serve at once.
