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Pasta in the Pink With Red Pepper Puree Recipe

Pasta in the Pink With Red Pepper Puree Recipe

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Ingredients:

Serving

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 tbsp ricotta cheese
1 1/2 tsp kosher salt
1 lb imported pasta shells ( conchiglie rigate)
4 tbsp unsalted butter

Directions:

Preheat oven to 500°.
Bring 5 quarts of water to a boil in a big pot.
Halve the peppers, remove the seeds, and puree them in a blender; you should have about 1 cup puree.
In a big bowl, combine all the ingredients except the pasta and butter.
Parboil the pasta for 4 minutes; drain and add to the ingredients in the bowl; tossing to combine.
Divide the pasta mixture among 6-8 individual, shallow, ceramic gratin dishes (1 1/2 to 2 cups capacity).
Dot with butter and bake until bubbly and brown on top, about 7-10 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	301.28 Kcal (1261 kJ)
Calories from fat	198.08 Kcal
		% Daily Value*
Total Fat	22.01g	34%
Cholesterol	88.86mg	30%
Sodium	591.58mg	25%
Potassium	176.21mg	4%
Total Carbs	19.61g	7%
Sugars	3.09g	12%
Dietary Fiber	1.04g	4%
Protein	6.98g	14%
Vitamin C	61.1mg	102%
Vitamin A	1.6mg	52%
Iron	25.7mg	143%
Calcium	135.6mg	14%

Amount Per 100 g
Calories	151.33 Kcal (634 kJ)
Calories from fat	99.49 Kcal
		% Daily Value*
Total Fat	11.05g	34%
Cholesterol	44.63mg	30%
Sodium	297.14mg	25%
Potassium	88.51mg	4%
Total Carbs	9.85g	7%
Sugars	1.55g	12%
Dietary Fiber	0.52g	4%
Protein	3.51g	14%
Vitamin C	30.7mg	102%
Vitamin A	0.8mg	52%
Iron	12.9mg	143%
Calcium	68.1mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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