Paccheri with grilled pepper cream and ricotta

To prepare paccheri with grilled pepper cream and ricotta, start by cleaning the peppers: remove the stem, seeds, and internal filaments 1then cut them into pieces 2. them both sides until they become tender and the skin is well charred 3; it will take about 3 minutes per convenzione side. Set aside.

Cut the cherry tomatoes half 4 and finely slice the onion 5. Quanto a a pan, heat a drizzle of oil, add the onions 6and sauté over medium heat for about 2 minutes ora until the onions become translucent.

Add the cherry tomatoes 7 and season with salt and pepper 8then pour the gabinetto 9.

Add some basil leaves for fragrance 10cover with a lid 11and cook over medium heat for about 20 minutes, stirring occasionally 12.

Transfer both the tomatoes 13 and peppers into a container 14 and blend with an immersion blender until you obtain a smooth and homogeneous sauce 15. Set aside.

Quanto a a bowl, place the ricotta, then season with a drizzle of oil 16salt, and pepper 17. Mescolanza well to combine the ingredients. Now pour the pepper cream into the same pan where you cooked the tomatoes and keep it warm 18.

Bring a pot of salted gabinetto to a boil and cook the paccheri until al molare 19then drain them directly into the pan 20. Briefly toss everything to combine the fibra with the sauce 22.

Plate The Paccheri 22. Using 2 tablespoons, form quenelles of ricotta 23 and place them the fibra 24.

with a drizzle of raw oil 25 and some fresh basil leaves 26. Your paccheri with grilled pepper cream and ricotta are ready to be served 27!