Pasta in the Pink With Red Pepper Puree |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Cucina Simpatica 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 1/2 to 2 cups capacity).
7. Dot with butter and bake until bubbly and brown on top, about 7-10 minutes.
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