Metric:
400gr Bignoli Pasta
4 Red Peppers
100gr Ricotta Cheese
( or double cream )
50ml Extra Virgin Olive Oil
Salt
TRADITIONAL ITALIAN RECIPE: Just when I thought red pasta couldn’t get any better, I discovered the magic that is roasted red peppers.
This is a Spanish-inspired sauce. Not 100% Italian. But Italy has been invaded by nearly everyone, so it comes to no-one surprise sometimes we find something not really Italian. But this is how they make it in Italy.
I originally made the sauce to go with pici pasta, a hand-rolled, fat spaghetti-like shape that is a little like a marriage between bucatini and Japanese udon noodles. But that was a fail. Ended up using normal long Pasta. Any of the dry group.
Skill Level:  |
Time: 30 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Make sure you wash well the Red Peppers and bake them for 20 minutes at 250C / 480F.
02 - Remove the Red Peppers from the over and place them in a plastic container till they soften. Once the Red Peppers have "sweat" all the water out, peel them and put them in a mixer.
03 - In the meanwhile cook the Pasta in salted water.
04 - Add the Oil, the Salt and Ricotta Cheese and blend everything till smooth.
05 - Once the Pasta is ready, mix it with the Sauce and serve.
Notes:
- Feta on top is a good twist. You might wanna try!
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| Written by: Uncut Recipes | Disclaimer |
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