Spicy red cream sauce with roast eggplant & spaghetti
What you need:
In a pot, bring the Napoli sauce, roast capsicum, cayenne pepper, and Anchor™ Chef’s Cooking Cream to boil.
Season with salt and pepper.
Process in a blender until smooth.
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.
In a pan, sauté asparagus in clarified Anchor™ Butter.
Add spaghetti, the blended sauce, and eggplant. Toss all ingredients together to combine, then portion into serving bowls.
Garnish with purple basil to finish.