Total cooking and preparation time approximately 10 minutes
Serves 2
Ingredients
1 pint beef or chicken stock
1 cup macaroni
2 roasted red peppers from a jar, drained and chopped
salt and coarse ground black pepper to taste
2 tbsp parmesan shavings
Method
Heat the stock in a large saucepan until boiling.
Add the macaroni and cook for about 8 minutes until al dente.
Add the red pepper and cook for about another minute until heated through.
Season to taste with salt and pepper (if you used stock made from a stock
cube you may not need to season at all).
Spoon into bowls, sprinkle on the parmesan and serve with crusty bread.
