Paccheri with roasted pepper, tomato, chili, and burrata
Ingredients
4 persons
- 500 grams paccheri
- 400 gram ELVEA Cubetti Italian Herb Mix
- 2 red bell peppers
- 1 onion, chopped
- 2 cloves garlic
- 1 ball of burrata
- 1 deciliter room
- 1 handful basil leaves
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- pinch of chili powder
- Basil oil
- Chili oil
Preparation
-
1
Cut the bell pepper, the onion, and the garlic into pieces. Sauté them with a dash of olive oil in a pan or pot.
-
2
Season to taste with a pinch of salt and pepper, paprika, chili, and oregano. Season to taste.
-
3
Then fold in the basil leaves.
-
4
Deglaze with the diced tomatoes after a few minutes.
Then add the cream and let it simmer for a while on low heat.
When the bell pepper becomes soft, blend the sauce with an immersion blender or a blender. -
5
Put a pan of water on the stove and bring it to a boil.
-
6
Cook the pasta according to the package instructions or, even better, a minute less than directed so the paccheri is al dente.
-
7
Save 1 dl of pasta water and add it to the sauce.
-
8
Now stir the sauce into the pasta until creamy.
-
9
Finally, divide the pasta among the plates and top with burrata, fresh basil, and a drizzle of basil oil or chili oil.
Enjoy your meal!
