Pasta in the Pink With Red Pepper Puree

(from saymyname’s recipe box)

Serves 8 people

Categories: Main Dish, Pasta Sauce

Ingredients

  • 4 red bell peppers, charred and peeled
  • 1/2 cup chopped canned tomatoes in puree
  • 2 cups heavy cream
  • 1/2 cup freshly grated pecorino romano cheese
  • 1/2 cup coarsely shredded fontina
  • 2 tablespoons ricotta cheese
  • 1 1/2 teaspoons kosher salt
  • 1 lb imported pasta shells (conchiglie rigate)
  • 4 tablespoons unsalted butter

Directions

  1. Preheat oven to 500°.

  2. Bring 5 quarts of water to a boil in a big pot.

  3. Halve the peppers, remove the seeds, and puree them in a blender; you should have about 1 cup puree.

  4. In a big bowl, combine all the ingredients except the pasta and butter.

  5. Parboil the pasta for 4 minutes; drain and add to the ingredients in the bowl; tossing to combine.

  6. Divide the pasta mixture among 6-8 individual, shallow, ceramic gratin dishes (1 ½ to 2 cups capacity).

  7. Dot with butter and bake until bubbly and brown on top, about 7-10 minutes.

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