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 1, then cut them into pieces 2. Grill them on both sides until they become tender and the skin is well charred 3; it will take about 3 minutes per side. Set aside.

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

Add the cherry tomatoes 7 and season with salt and pepper 8, then pour in the water 9.

Add some basil leaves for fragrance 10, cover with a lid 11, and 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.

In a bowl, place the ricotta, then season with a drizzle of oil 16, salt, and pepper 17. Mix 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 water to a boil and cook the paccheri until al dente 19, then drain them directly into the pan 20. Briefly toss everything to combine the pasta with the sauce 22.

Plate the paccheri 22. Using 2 tablespoons, form quenelles of ricotta 23 and place them on the pasta 24.

Finish 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!