Creamy Penne Pasta with Taleggio, Tomatoes and Sweet Pepper

A quick and tasty meal, good for using up bits and bobs from the fridge.  All the quantities are approximate really and a tin of tomatoes could be used instead of fresh, avoiding the need for passata.  

Ingredients

1 Red Pepper, skinned (I normally just do this in pieces under the grill)

2-3 Tomatoes, skinned (you don't have to skin them, I like to)

2 cloves of Garlic

100g Taleggio, rind removed and cut into cubes (or any other soft rinded cheese)

100ml Cream

75ml Passata

A good glug of Olive Oil

Penne Pasta

Salt and Pepper

Pinch of Sugar

• Put the chopped up tomatoes, pepper and garlic in a frying pan with a good glug of olive oil and sizzle slowly until the tomatoes are collapsing.
• Add the passata and the pinch of sugar, bring back to the boil then add the cream, stir until bubbling, taste and add seasoning if needed, then turn off the heat.  Add the cubes of cheese, stir lightly then leave.
• Boil the penne until cooked, drain then toss in the sauce until each piece of pasta is coated.  Serve straight away.