Rachel Roddy’s recipe for pasta with red peppers and anchovies or goat’s cheesePublished bywww.theguardian.comon •1 min readThe skins may be pesky to peel away, but the result is this velvety and vibrant, flavourful pasta dishThere’s no two ways about it: charring and then peeling red, yellow or orange peppers is a messy business.receitapastapepinoLearn moreShareLegalReport
