Featured Recipe
Spicy red cream sauce with roast eggplant & spaghetti
25 MINS
serves 8
- 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
What you need:
1.
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.