(serves 4)
Ingredients
250g fresh San Marzano tomato or quality plum tomato
250g quality tinned tomato - blended till smooth
a handful of fresh basil leaves
½ tsp chilli flakes
½ tsp sugar
2 large garlic cloves - thinly sliced
5 tbsp olive oil
500g whole red pepper (4 medium size peppers)
480g reginette pasta
For the Ricotta Cream
60g ricotta
3 tsp grated Gran Kinara cheese or vegetarian parmesan
2 tbsp olive oil
3 tsp cold water
Method
Start by roasting the peppers. If you have a gas hob, roast the peppers over the direct flame turning till charcoal black all over; if not, turn your oven up to the maximum temperature and scorch the peppers till charcoal black. Wash peppers under cold water and remove the blackened skin and seeds. Once clean, slice finely and set aside. Score the tops of your tomatoes and blanch in boiling water for 1 min, transfer to cold water, peel the skins and roughly chop the flesh keeping the seeds.
In a large pan, fry sliced garlic in olive oil till lightly coloured; add the chopped fresh tomatoes, blended tinned tomato, sugar and chilli flakes. Cook on a low heat for 45 minutes till reduced, then add the sliced peppers and cook for a further 15 minutes. Season to taste, then add the basil leaves and stir through. In a bowl, combine all ricotta cream ingredients and mash with a fork till smooth.
Cook reginette according to instructions reserving ½ a cup of pasta water. In a large frying pan, heat the sauce with 2-3 tbsp of pasta water, add your cooked pasta and toss well, adding pasta as required to make a creamy sauce. Once done, remove from the heat and mix through the ricotta cream.
Divide between 4 plates and serve immediately.