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Ricotta-flavoured pasta with tomato and red pepper sauce

Recipe from: 2/10/1993 12:00:00 AM
Ingredients 12
Servings 5


  • 6
    large roasted red and yellow sweet peppers
  • 60
    olive oil
  • 1
    medium onion, finely chopped
  • 500
    ripe, tomatoes
  • 65
    white wine
  • 5
  • salt and milled black pepper
  • 500
  • 250
    ricotta cheese
  • 125
    freshly grated Parmesan cheese
  • 30
    olive oil
  • milled pepper


Preheat oven to 200 ºC. Half-fill a baking dish with cold water. Place in oven. When water begins to steam, place peppers on rack above. Roast for about 40 minutes, turning 3 to 4 times. Remove, place in a plastic bag and cool slightly. Place peppers in cold water and peel, removing stems and seeds. Slice into strips, pat dry. Heat oil and sauté onion lightly, cover and sweat for 8 minutes. Finely chop tomatoes. Add to onion with wine, sugar and seasoning. Cook for 5 minutes. Add peppers and cook, covered for 8 minutes. Cook pasta according to packet instructions. Rinse and drain. Return to saucepan over low heat. Stir in cheeses and olive oil. Season and serve immediately. Sauce may be served spooned over or separately. TOTAL KILOJOULE COUNT: 13 470 kJ (3 220 Cal). A portion: 2 695 kJ (645 Cal).

Read more on: roast  |  dairy

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