Cavatappi with Pepper Cream Sauce

Cavatappi with Pepper Cream Sauce is a delicious dish that highlights the sweet and roasted flavors of the peppers. Here’s the recipe:

Ingredients

• 350 g of cavatappi or other short pasta
• 2 large red peppers
• 1 small onion
• 1 clove of garlic
• 150 ml of heavy cream or evaporated milk for a lighter version
• 1 handful of fresh basil
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Grated Parmesan or other hard cheese, to serve

Preparation of the Pepper Cream:

1. Wash and slice the peppers in half, remove seeds and inner filaments.

2. Roast the peppers in a preheated oven at 220 °C, with the skin facing upwards, until it turns black and peels off easily. Cooking time will be about 15-20 minutes.

3. Place the peppers in a plastic bag or cover with a damp cloth for a few minutes, then peel them.

4. Blend the peppers in a mixer with the raw chopped onion, garlic, cream, basil, salt, and pepper until you get a smooth cream. If necessary, add a little water to reach the desired consistency.

5. Transfer the cream to a large pan and heat it over medium-low heat.

Cooking the Pasta:

1. Cook the cavatappi in plenty of salted water until al dente.

2. Drain the pasta and reserve a few spoonfuls of the cooking water.

Completion:

1. Mix the cavatappi with the pepper cream, adding a little cooking water if necessary to make the dish creamier.

2. Serve the cavatappi with pepper cream immediately, sprinkling with grated cheese, additional chopped fresh basil, and a grind of fresh pepper if desired.

This dish is distinguished by the natural sweetness of red peppers and the creaminess of the sauce that perfectly matches the spiral of the cavatappi. Enjoy your meal!