PASTA IN THE PINK WITH RED PEPPER PUREE

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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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