Skip to main content



4-5 medium sized Italian red bell peppers

A tin of peeled  tomatoes

2 sticks of celery

I small finely chopped onion 

A carton of  Mascarpone – approx. 200g

A couple of table spoons of Extra Virgin Olive Oil.

A dash of salt and freshly ground black pepper.


First prepare the red peppers . Place them on some tin foil and roast them in the oven until the skin is slightly burnt and crackly.

Gently peel the skin off the red peppers and cut them into small pieces.

Put the following into a saucepan, the Extra Virgin Olive Oil, the finely chopped celery , the chopped onion and the red peppers and cook over a medium heat for about 10-15 minutes until soft.

Add the tin of peeled tomatoes and continue cooking  over the  medium heat , adding a dash of salt and pepper for another 5 minutes.

Put the ingredients into a mixer and add the mascarpone.

Should the sauce be too thick , add a little milk or cooking cream.

Keep the sauce warm in a “Bain-Marie “ or on a hob lowering the heat to minimum while you prepare the pasta.

A hint from Zia Maria – you can prepare the sauce the day before and leave it in your fridge or freezer.

This sauce is great with all sorts of pasta including spaghetti