Pepper Pasta

Ingredients
  1 ½ cups fettuccini
  1 tomato
  2 cloves of garlic
  1 bell pepper
  1 tablespoon oil
  2 tablespoons soy sauce
  1 teaspoon mayo
  1 teaspoon mustard paste
  3 tablespoons cream
  1 teaspoon barbeque sauce
  ½ teaspoon each of crushed red peppers and black pepper

Method
1. Boil water in a saucepan and add the fettuccini. While that’s boiling, thinly slice the tomato and bell pepper, and chop the garlic. Heat the oil in a pan and add the garlic and bell peppers. Add the soy sauce and sauté on high heat for two minutes (make sure the exhaust is on or everyone in your house will be coughing like crazy) and remove the pan from the heat.
2. Add the mayo, mustard paste and barbeque sauce and mix till the sauce is smooth. Now put the pan back on a medium flame and add the tomatoes and cream. By now the pasta will be done so drain it and quickly add it to the pan (don’t drain the pasta completely; it helps keep the sauce from drying out).
3. Now all you have to do is sprinkle over the crushed pepper and black pepper, toss everything around, and put in a plate and eat it right away.

I usually don’t fuss about decorating my food like carving our carrot leaves or tomato roses, but I do make an effort to make my food look good, so garnish it with a sprig of coriander and dish it out in a nice plate and it’ll taste so much better, because what looks good tastes good too!