The skins may be pesky to peel away, but the result is this velvety and vibrant, flavourful pasta dish There’s no two ways about it: charring and then peeling red, yellow or orange peppers is a messy business. Just out of the oven (if they haven’t burst while baking), roasted and blackened peppe...
Source: [Guardian International](https://www.theguardian.com/food/2026/aug/06/pasta-red-peppers-anchovies-goats-cheese-recipe-rachel-roddy)