Pasta In The Pink With Red Pepper Puree Recipes

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PASTA IN THE PINK WITH RED PEPPER PUREE



Pasta in the Pink With Red Pepper Puree image

Make and share this Pasta in the Pink With Red Pepper Puree recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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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