You can use pre-roasted red peppers from a jar for convenience. Around 240g is enough

To roast your own the easiest and quickest way is to skewer and set them directly over a gas stove top, turning on the flame until the skin is completely charred or quarter them and put them under the grill on high for 5 minutes until blackened

Then put them in a zip-lock freezer bag or tupperware box and let them steam to release that charred skin and simply rub it off in the bag

While the peppers are cooling, gently fry the onion and garlic in the oil over a medium heat for around 5 minutes

Puree smooth and generously season to taste

Put the sauce back in the frying pan and simmer to thicken

Drain the pasta and add to the sauce then season again adding the flaked chilli if you want to

Serve with some freshly chopped basil scattered over and please try my vegan parmesan recipe too!