Another crowd-favourite from Foodies Table NZ. Prepare the taste buds for a seriously delicious meal you can whip up in no-time!

INGREDIENTS:
4 red capsicum
500g pasta of your choice
200g Kiwi Artisan Wild Venison Salami
1 large onion
2 tbsp of butter
1 clove of garlic
1 tbsp paprika powder
1 tbsp of smoked paprika powder
300 ml milk
salt
pepper
50g freshly grated parmesan cheese
Parsley for sprinkling

METHOD:
1. Preheat the oven to 220 ° C (240 ° C top / bottom heat).
2. Remove the capsicum from the core, cut into pieces and roast in the oven on some baking paper until the skin begins to turn black.
3. Cook the pasta in salted water till nearly cooked.
4. Meanwhile, cut the salami into small pieces.
5. Now cut the onion into small pieces and sauté in butter. Add the garlic, add the 2 types of paprika powder, mix everything together and then briefly fry the salami.
6. Then put the roasted capsicum with the milk and about half of the onion, salami and butter mixture in a suitable container and puree well.
7. Now mix the sauce with the rest of the onion, salami and butter mixture. Season with salt and pepper and mix with the cooked pasta.
8. Sprinkle with freshly grated parmesan and a little parsley and serve.

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