• 430 g rigatoni pasta
  • 150 g PEPPADEW® Sweet Piquanté Peppers Mild Whole, drained and cut into strips
  • 10 g PEPPADEW® Sweet Piquanté Peppers Mild Whole, drained and chopped
  • 2 tbsp extra virgin olive oil, plus another 1 tsp
  • 1 large red onion, finely sliced
  • 400 g tin chopped tomatoes
  • 200 g cherry tomatoes, halved
  • 4 cloves garlic, crushed
  • 1 tsp dried oregano
  • 80 g pitted kalamata olives, roughly chopped
  • 2 tsp red wine vinegar
  • 3 tbsp mascarpone
  • 25 g flat leaf parsley, stalks and leaves separated and finely chopped
  • Few leaves of basil, torn
  • Salt & pepper to taste


  1. 1

    Heat in a deep frying pan the onions with a large pinch of salt and sauté over a low heat for 10 minutes, until soft and translucent.  

  2. 2

    Add the garlic, dried oregano and parsley and continue to cook for 5 minutes, stirring regularly.

  3. 3

    Pour in the tinned tomatoes, stir to combine, and cook for 5 minutes.  

  4. 4

    Add the cherry tomatoes and Sweet Piquanté Peppers and cook for 10 minutes then stir in the olives, red wine vinegar, and remaining 1 tsp olive oil, then remove from the heat.

  5. 5

    Meanwhile, cook your pasta in a large pot of salted boiling water, according to package instructions.  Drain well and reserve 1 cup of pasta cooking water.

  6. 6

    Season the sauce with salt and pepper to taste, then pour in the pasta and some of the reserved pasta water.  

  7. 7

    Toss together to combine, stir in the mascarpone and chopped parsley leaves and toss once more.

  8. 8

    Serve with the fresh basil, chopped Sweet Piquanté Peppers, and black pepper.

Nutritional Details

Each serving provides
  • Energy 2173kj 519kcal 26%
  • Fat 14.1g 20%
  • Saturates 2.6g 13%
  • Sugars 7.0g 8%
  • Salt 0.26g 4%

% of the Reference Intakes

Typical values per 100g: Energy 314kj/75kcal

Each serving provides

83.1g carbohydrate 3.4g fibre 16.8g protein

Back to top