Pasta with pepper cream Quick and easy recipe
Pasta with pepper cream (or pepper sauce): it is a summer dish and very simple to prepare, the sauce can also be kept in the fridge for a few days (without adding ricotta), if you want to get a red sauce, use only red peppers. Try this recipe it's really good!
Ingredients for 2 people
- 2 peppers (preferably red)
- 2 tablespoons of stracchino or ricotta
- 10 capers
- extra virgin olive oil
- 30 gr salted ricotta
- 180 gr of pasta (I used fusilli Schioppi)
How to make Pasta with pepper cream
Wash and dry the peppers (if you want a red sauce take only red peppers) place them on a baking sheet and bake them in a preheated oven at 240 ° for 20-25 minutes, turning them often to cook on all sides.
The peppers will be slightly dark on all sides, at this point put the peppers in a food bag, close it and let the peppers "sweat" for about ten minutes until they become lukewarm.
Remove the peppers from the food bags and peel them, in this way it will be very easy to remove the skin from the peppers, cut them in two and remove the seeds and internal filaments.
Rinse and cut them into strips, put them in a tall, narrow container, add half of the capers (previously rinsed and dried), a spoonful of ricotta and blend with the immersion blender, season with salt.
Cook the pasta (I used the fusilli from my land "Schioppi”Bronze drawn purchased online here) drain 2 minutes before the cooking time indicated on the package, set aside a glass of cooking water. Pour the pasta into a large pan, add the pepper sauce, add the remaining capers and cook over high heat for a few seconds if too dry, pour a few tablespoons of cooking water. Add another tablespoon of ricotta and the remaining capers over the heat off and a little chopped parsley, turn to mix the ingredients.
Serve and grate over a few flakes of salted ricotta.
WINE PAIRING: Nero d'Avola
In this blog for wine pairings I consulted the site:www.bodegasdevino.org
Pasta with pepper cream
Enjoy your meal!