• Partnered with
  • Quick
  • Easy
  • Serves 4
  • 30 mins cook

Ricotta, red capsicum and chilli pappardelle

Ingredient>ricotta, red capsicumand chilli pappardelle
Triple tested. For your success every time.

A spicy and light pasta dish with wide ribbons of pappardelle, the sweet and robust flavour of capsicum and finished with creamy ricotta; a perfect vegetarian family meal. Serve with crusty garlic bread.

Ingredients

Ricotta, red capsicum and chilli pappardelle

  • 1/4 cup (60ml) olive oil
  • 2 cloves garlic, crushed
  • 1/2 tsp dried chilli flakes
  • 4 (1.5kg) red capsicums, sliced thinly
  • 1/4 cup (60ml) water
  • 375 g pappardelle pasta
  • 1/4 cup fresh chives, finely chopped
  • 2 cups (400g) firm ricotta cheese
  • 1/2 cup (100g) firm ricotta cheese, sliced, extra

Steps

Ricotta, red capsicum and chilli pappardelle

  1. Heat oil in large saucepan, add garlic and chilli, cook, stirring, until fragrant. Add capsicum and water, simmer, covered, 15 minutes or until capsicum is soft.
  2. Meanwhile, cook pasta in large saucepan of boiling water until tender, drain.
  3. Add pasta and chives to capsicum mixture. Break ricotta into large pieces, add to pan, toss gently.
  4. Serve pasta topped with extra ricotta. If you like, sprinkle with extra dried chilli and drizzle with a little extra olive oil before serving.

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