Pasta with red pepper and ricotta cream

Pasta with red pepper and ricotta cream is a delicious dish that combines the sweetness of red peppers with the creaminess of ricotta. Here is the recipe:

Ingredients

• 320 g of pasta (such as penne, rigatoni, or spaghetti)
• 2 red bell peppers
• 200 g of fresh ricotta
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh basil (optional)
• Grated Parmesan cheese to serve (optional)

Preparation

1. Wash the peppers, remove the seeds and inner membranes, and cut them into strips or pieces.
2. In a large pan, sauté the peeled garlic clove in a drizzle of extra virgin olive oil.
3. Add the peppers to the pan and cook over medium-low heat until they are soft. If necessary, add a little water to prevent them from sticking.
4. Once the peppers are cooked, remove the garlic and blend them with an immersion blender or a regular blender until smooth.
5. Return the red pepper cream to the pan and add the ricotta, mixing well to incorporate. Season with salt and pepper to taste.
6. Meanwhile, cook the pasta in plenty of salted water according to the package instructions to achieve an al dente texture.
7. Drain the pasta, reserving some of the cooking water, and add it to the pan with the red pepper and ricotta cream.
8. Mix the pasta with the cream, adding a little cooking water if necessary to reach the desired consistency.
9. Serve hot, garnished with some chopped fresh basil, and if you like, some grated Parmesan on top.

A curiosity: the red pepper cream can be enriched with other flavors, such as a hint of chili for those who love spicier tastes, or capers and olives for a more Mediterranean touch. The choice of pasta can also vary depending on the consistency of the cream: for a thicker cream, a short pasta that can “hold” it is better, while for a more fluid cream, long pasta can be an excellent choice.

I hope you enjoy this recipe and find it helpful in the kitchen! Bon appétit!