Pasta In The Pink With Red Pepper Puree - cooking recipe

Ingredients

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

Preparation

Preheat oven to 500\u00b0.
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 1/2 to 2 cups capacity).
Dot with butter and bake until bubbly and brown on top, about 7-10 minutes.