Of which 10 g sugars and 5.7 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Bell pepper cream · Ricotta in two textures · Mediterranean pairing
Allergens gluten, milk
Paccheri with red pepper cream and ricotta
Smooth red pepper cream, no cream added
Paccheri coated in an orange cream of red bell pepper, cherry tomatoes, ricotta and basil. The vegetables cook until they lose their raw liquid and are blended before the ricotta goes in; the pasta finishes briefly in the sauce. It's a contemporary Italian combination with a Mediterranean profile.
Ingredients
- 320 g (11½ oz) dried paccheri
- 500 g (1 lb) red bell pepper
- 140 g (5 oz) cherry tomatoes
- 260 g (9 oz) ricotta
- 30 g (1 oz) extra-virgin olive oil
- 6 g garlic
- 8 g fresh basil
- 0.4 g black pepper
- water and coarse salt for cooking the pasta, as needed
Method
- Wash the peppers and remove the stems, seeds and white ribs. Weigh out 500 g of flesh and cut into strips about 1 cm (½ in) wide.
- Warm the olive oil with the garlic over low heat for 1 minute. Add the bell pepper and cherry tomatoes, cover and cook for 10 minutes over medium-low heat.
The full method (10 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
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