Pasta in the Pink With Red Pepper Puree

Name: Pasta in the Pink With Red Pepper Puree
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 6-8 serving(s)
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

(2)

Recipe by ratherbeswimmin

Cucina Simpatica

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READY IN: 55mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

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

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 ½ to 2 cups capacity).
Dot with butter and bake until bubbly and brown on top, about 7-10 minutes.

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