2 red bell peppers, stemmed, seeded, and cut into ¼-inch strips, divided
1 ½ Tbsp extra-virgin olive oil
1 ¾ tsp kosher salt, plus more to taste
½ small onion, chopped
1 plum tomato, seeded and chopped
¼ cup basil, chopped
¼ to ½ tsp red pepper flakes
½ tsp garlic, minced
¼ cup ricotta cheese
2 Tbsp Parmesan cheese, grated, plus more for serving
⅛ tsp black pepper, plus more to taste
½ tsp white wine vinegar
Satue the 2/3 of the red peppers in olive oil for 10-15 minutes until softened, then add onions, tomatoes, garlic and continue to saute until aromatic and tomatoes are softened.
In a food processor, add your remaining peppers along with the ricotta and basil and puree. Add the cooked pepper mixture, add in spices and vinegar and puree until smooth (add a bit of pasta water to thin the sauce as necessary).
Return sauce to pan, add pasta and mix until fully coated, serve immediately.
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“recipe” “italian recipes” “Italian Cooking” “Italian Kitchen”
