I know exactly where in Italy I ate this delicious pasta dish last week. I can name the province, town, street, number, and restaurant name. But I won’t. No way. Out of my cold dead hands… will you pry the location from me.
I’ll say this much. It was in Italy. Near water. Beautiful view. Perfect weather. Sea breeze. And ne’er a word of English or French or German to be heard. I was surrounded by Italians, not tourists. And that (together with the taste of this summer afternoon at the beach treat) is priceless. I’ll share the recipe, but that’s all I’m sayin’. Name, rank, serial number.
Check out our wine pairings to complement this recipe.Print
Sunday Pasta: Fusilli con Peperoni e Ricotta (Red Peppers)
- Total Time: 30 minutes
- Yield: 4-6 1x
- 1 pound fusilli
- 1 clove garlic
- 1/4 cup olive oil
- 3 red bell peppers, coarsely chopped
- 8 ounces fresh ricotta
- 1/2 cup Parmigiano-Reggiano, grated
- Salt, to taste
- Freshly ground black pepper, to taste
- In a large skillet over medium heat, saute the garlic until golden. Remove with a slotted spoon.
- Add the peppers and saute for about 10-15 minutes until soft. Add salt and pepper to taste.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente (2 minutes less than the package recommend) and drain.
- Place the pasta into a large serving bowl. Mix in the peppers, and then the ricotta and Parmigiano.
- Serve immediately, with additional black pepper and Parmigiano as desired.