175g penne
2 cloves of garlic, thinly sliced
6 anchovy fillets
2/3 red pepper chopped
olive oil to soften
150ml double cream
75ml white wine
1/2 cup frozen petit pois
2tsp chopped fresh rosemary
1tsp capers
very few chilli flakes
Method
Simmer wine and cream over a medium heat for 10 minutes.
Soften garlic, anchovies, red peppers in oil.
Add to sauce with other ingredients and cook until peas defrosted.
Combine with pasta and serve with fresh rosemary and grated Parmesan (for T).