Prepare the peppers

• Core the bell peppers and remove all the white inner parts, which are slightly bitter.
• Roughly chop the peppers and the chili pepper.

Cook the pepper sauce

• Heat the olive oil in a frying pan and add the peppers and chili.
• Season with salt, add a splash of water and a little tomato paste.
• Cover and cook until the peppers are very soft and sweet.

Blend and strain

• Blend the cooked peppers in a food processor until smooth.
• Pass the purée through a sieve to get a velvety sauce.

Cook the pasta

• Bring a pot of salted water to a boil and cook the pasta until al dente.

Whip the ricotta

• Whip the ricotta with the velvety pepper sauce until light and creamy.

Combine and serve

• Loosen the whipped ricotta with a splash of hot pasta water.
• Toss the drained pasta with the creamy pepper sauce.
• Finish with a drizzle of olive oil and serve.