Quick & Easy

Ricotta, red capsicum and chilli pappardelle

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.
Ingredient>ricotta, red capsicumand 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.

The capsicum mixture can be made several hours ahead, reheat and complete recipe just before serving.


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