Trofie with Creamy Pepper Sauce and Salted Ricotta

Trofie with Creamy Pepper Sauce and Salted Ricotta is a colorful and tasty dish. Here’s how to prepare it:

Ingredients for the Pepper Cream:

• 2 large red bell peppers
• 1 white onion or shallot
• 1 clove of garlic
• Extra-virgin olive oil
• Salt and pepper to taste

Ingredients for the Complete Dish:

• 350 g of trofie (or other short pasta)
• 150 g of salted ricotta, grated or crumbled
• Fresh basil leaves (optional)

Preparation of the Pepper Cream:

1. Wash and clean the bell peppers by removing seeds and internal filaments, then cut them into pieces.

2. In a pan, sauté finely chopped onion and garlic in extra-virgin olive oil until they become translucent.

3. Add the peppers to the pan and cook over medium heat until they are soft.

4. Remove the garlic and blend the peppers with an immersion blender until a smooth cream is obtained. If necessary, strain the mixture for a finer result. Adjust salt and pepper to taste.

Preparation of the Trofie:

1. Bring a pot of salted water to a boil and cook the trofie following the cooking instructions until al dente.

2. Drain the trofie, reserving a cup of the cooking water for the sauce.

Completion:

1. Mix the trofie with the pepper cream and add some reserved cooking water if the pasta seems too dry.

2. Serve the trofie with a generous layer of grated or crumbled salted ricotta on each plate.

3. Garnish with fresh basil leaves to taste.

This dish is ideal for those who are looking for a quick yet rich and appealing first course. The sweetness of the peppers is perfectly balanced with the savory flavor of the salted ricotta. Enjoy your meal!