Pasta with pepper and leek sauce à la Didi

Ingredients for 2 servings:

• 1 pointed pepper, red
• 2 thin leeks
• 4 cherry tomatoes
• 1 red chili pepper(s)
• 1 tsp garlic salt
• 2 tsp sunflower oil
• 200 ml cream, 15% fat
• 2 slices of processed cheese (Chester)
• 1 ½ tbsp tomato paste
• 150 ml vegetable stock
• 1 tsp rosemary, dried
• e.g. pepper, white
• 180g spaghetti
• n. B. cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash the leek, remove any wilted leaves, halve lengthwise, and cut into thin rings. Remove the stems from the cherry tomatoes, make a cross-shaped incision, and blanch them in boiling water. Cool in ice water and remove the skin. Then halve and quarter them. Wash the pointed peppers, quarter them lengthwise, remove the seeds and white pith, and cut the peppers into small pieces. Add the diced peppers to the leek rings. Quarter the chili pepper lengthwise, remove the seeds and white pith, and cut into cubes. Heat a pan with the oil and sauté the peppers and leek. Season with pepper, garlic salt, and rosemary. Stir in the cream and add the tomato pieces. Cut the cream cheese into small pieces and stir in with the tomato paste. Add the chili and cook until the cheese is melted. Keep warm, adding a little cornstarch if desired. Cook the spaghetti until al dente and stir into the sauce until the pasta is tender enough to serve.