Spicy Pepper Sauce Pasta with Creamy Ricotta Recipe – Delicious

2 – red pepper
40 g grated pecorino cheese (you can use any other cheese)
50 g pine nuts
-roasted garlic
-3 tablespoons
olive oil
– fresh basil to taste
-paste (any)

Cook the whole peppers in the preheated oven at 220°C, after having washed them carefully and placed them on a baking tray lined with baking paper. They should be well roasted and it will take about 25 minutes.

Remove the peppers from the oven and as soon as they have cooled sufficiently, peel them and remove the seeds, stems and filaments.

Cut them into slices and place them in the blender glass together with chilli pepper, peeled garlic, pecorino cheese, basil leaves and toasted pine nuts.

Blend until smooth, pour in the oil and season with salt and pepper. Here is our pepper cream ready to serve!
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