Spicy red cream sauce with roast eggplant & spaghetti

Ingredients

7	oz	Napoli sauce
14	oz	Roast capsicum
2	t	Ground cayenne pepper
10 3/6	oz	Anchor™ Chef’s Cooking Cream
		Sea salt & pepper
2		Eggplants, cut into wedges
3 1/2	oz	Anchor™ Butter, clarified
2		Asparagus, trimmed
2 1/5	lb	Spaghetti, al dente
1/4	bunch	Purple basil

Method

1. In a pot, bring the Napoli sauce, roast capsicum, cayenne pepper, and Anchor™ Chef’s Cooking Cream to boil. In a pot, bring the Napoli sauce, roast capsicum, cayenne pepper, and Anchor™ Chef’s Cooking Cream to boil. 
   
2. Season with salt and pepper.
3. Process in a blender until smooth.
4. Toss eggplant in clarified Anchor™ Butter, salt and pepper and roast in the oven at 355F for 15 to 20 minutes until golden brown and tender.
5. In a pan, sauté asparagus in clarified Anchor™ Butter.
6. Add spaghetti, the blended sauce, and eggplant. Toss all ingredients together to combine, then portion into serving bowls.
7. Garnish with purple basil to finish.