Ingredients for 4 people:350 g Rigatoni2 red bell peppers100 g fresh sheep’s milk ricotta100 ml milk½ onion1 sprig of parsley4 tbsp Extra Virgin Olive Oil salt and pepper
Wash the peppers and pat them dry; cut them in half and remove all the seeds and internal filaments, then chop them into small pieces. Peel the onion, chop and then sauté it with the olive oil in a heavy-bottomed frying pan, large enough to contain the pasta as well at the end of preparation. Add the chopped peppers, season with salt and pepper, stir and sauté for another 2-3 minutes. Pour a ladle of water into the frying pan, put the lid on and cook for 8-10 minutes, stirring from time to time. When the pieces of pepper are cooked, transfer them into a container suitable for using an immersion blender, add the ricotta (previously mashed with a fork) and the milk, and blend everything until smooth.
Cook the pasta in plenty of boiling, salted water, strain it when “al dente” (setting aside a little of the cooking water) and toss it in a frying pan for a couple of minutes with the creamy bell pepper sauce. If you think that it seems too dry, add 2-3 spoonfuls of the water the pasta was cooked in (or as much as required). Stir well to amalgamate everything and then serve the rigatoni nice and hot, with a sprinkling of chopped parsley.