Pasta with cream bell peppers

Name: Pasta con crema di peperoni
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 porzioni
Ingredients: 400 g di pasta (rigatoni o mezze maniche); 3 peperoni rossi (o gialli); 100 g di ricotta fresca; 1 spicchio di aglio; Basilico fresco; Olio extravergine; Sale, pepe; Parmigiano Reggiano grattugiato; Peperoncino (facoltativo)

Pasta con crema di peperoni

First course

Pasta with a velvety cream of bell peppers roasted, ricotta and basil: colorful, sweet and creamy, without heavy cream.

35 min

4 servings

Easy

The cream of bell peppers It is one of the most loved vegetarian sauces in contemporary Italian cuisine. bell peppers roasted and blended with a little ricotta they create a sweet, silky and colourful cream without the need for heavy creamThe trick is to roast the bell peppers until the skin is charred: the peeling process removes the bitter peel and leaves only the sweet, smoky pulp. It's a recipe suitable for all seasons but excellent in summer when the bell peppers I'm at the height of sweetness.

Instructions

Voice reading

3 steps · natural Italian voice

Roast the bell peppers

15 min

Put the bell peppers whole directly on the gas flame or under the broiler Bake until the skin is completely charred. Place in a plastic bag or covered bowl for 10 minutes. Peel, remove seeds, and strings. Don't rinse (you'll lose the juices).

Prepare the cream

Put the bell peppers peeled in the blender with the garlic, ricotta, basil, a drizzle of olive oil, salt and pepper. Blend until you obtain a smooth and velvety cream. Taste and season with salt to taste.

Cook the pasta and season it

10 min

Cook the pasta al denteDrain, keeping the cooking water. skillet, heat the cream bell peppers adding some tablespoon of cooking water. Add the pasta and mix well. Add Parmigiano Reggiano if desired.

Chef's Tips

The charred skin of the bell pepper It peels easily after resting in the bag. Do not rinse the bell peppers Peeled tomatoes: you lose their aromatic juices. The cream will keep in the refrigerator for 3 days: it's also excellent as a topping for bruschetta.