Red Capsicum, Ricotta & Chilli Pappardelle
2 cloves garlic, crushed
½ teaspoon dried chilli flakes
4 large (1.1kg) red capsicum, sliced thinly
¼ cup (60ml) water
375g pappardelle pasta
¼ cup finely chopped fresh chives
2 cups (400g) ricotta cheese
½ cup (100g) ricotta cheese, sliced, extra
Heat oil in a large saucepan, add garlic and chilli; cook, stirring, until fragrant. Add capsicum and water; simmer, covered, for 15 minutes or until capsicum is soft.
Meanwhile, cook pasta in a large saucepan of boiling, well-salted water until just tender; drain.
Combine capsicum mixture, pasta and chives in pan; season to taste with salt.
Break ricotta into large pieces, add to pasta; toss gently.
Serve pasta topped with extra ricotta. Sprinkle with extra dried chilli and drizzle with a little extra olive oil, if desired.
Not suitable to freeze.
Suitable to microwave.