Fettuccine with Red Pepper, Mascarpone & Basil Oil

We make our sauce with sweet, UK-grown red peppers are roasted until lightly charred, simmered with garlic, chilli, San Marzano-style tomatoes and fresh basil. Mascarpone is stirred in at the end for a smooth, creamy finish. It is served with fresh fettuccine and a drizzle of basil oil. The dish is inspired by Sicily, the fresh red peppers, tomatoes and chilli are at the heart of cooking, traditionally ricotta is used but we prefer mascarpone for a silkier finish which balances the natural sweetness of the sauce coming from the fresh British local farms' ingredients which we use.