Paccheri with grilled pepper cream and ricotta

(serves 4)

• 11 + 1/4 oz paccheri pasta (320 g)

• 6 red corno peppers

• 8 + 3/4 oz ricotta cheese (250 g)

• 1 medium onion

• 7 oz cherry or date tomatoes (200 g)

• Extra virgin olive oil, as needed

• Salt, to taste

• Black pepper, to taste

• Fresh basil leaves, for garnish

• Grill the peppers:
  Grill the corno peppers over high heat until the skins are well charred and the flesh is soft.
  Once grilled, let them cool slightly, then peel off the skins and remove the seeds.

• Prepare the sauce:
  In a skillet, heat a drizzle of olive oil and sauté the onion (cut into thin strips) over medium heat until translucent.
  Add the halved cherry tomatoes and cook for about 20 minutes, stirring occasionally.

• Blend the cream:
  Add the grilled peppers to the skillet with the cooked tomatoes and onions.
  Transfer everything to a container and blend with an immersion blender until smooth and creamy.
  Season with salt and black pepper to taste.

• Cook the pasta:
  Bring a large pot of salted water to a boil. Cook the paccheri until al dente, then drain.

• Finish the dish:
  Return the pepper cream to the skillet and warm it up.
  Add the paccheri and toss to coat well in the sauce.

• Prepare the ricotta:
  In a small bowl, season the ricotta with olive oil, salt, and pepper.
  Use two teaspoons to form small quenelles (oval scoops).

• Plate and garnish:
  Serve the paccheri with the pepper cream on a plate.
  Top with ricotta quenelles and garnish with fresh basil leaves.