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Whipped Pepper and Ricotta Pasta
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Whipped Pepper and Ricotta Pasta

35 minServes 4Nutri-Score B€€
from @the_pastaqueen29 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • bell peppers (cored, white parts removed, roughly chopped)Produce3 pieces
  • chili pepper (chopped)Produce1 piece
  • tomato paste (a little, for depth)Pantry15 g
  • olive oil (for cooking and finishing)Pantry30 ml
  • salt (for the sauce and the pasta water)Spices8 g
  • water (a splash, for the sauce)Other60 ml
  • pasta (short or long pasta)Grains320 g
  • ricotta (fresh, well drained)Dairy400 g

per serving

Nutrition

452kcal

Carbs
63 g
Proteins
16 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Food processor
  • Sieve
  • Mixing bowl
  • Stockpot
  • Whisk

step by step

Method

  1. 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.
    Step 1

  2. 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.
    Step 2

  3. Blend and strain

    • Blend the cooked peppers in a food processor until smooth.
    • Pass the purée through a sieve to get a velvety sauce.
    Step 3

  4. Cook the pasta

    • Bring a pot of salted water to a boil and cook the pasta until al dente.
    Step 4

  5. Whip the ricotta

    • Whip the ricotta with the velvety pepper sauce until light and creamy.
    Step 5

  6. 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.
    Step 6
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