Our corzetti pasta with yellow pepper sauce is easy and delicious, perfect for late summer weekdays. Rich yet fresh, this recipe is just impossible to resist. Although you can use any pasta shape to make it, we find that corzetti pasta is great for catching the delicious yellow-pepper-and-ricotta-sauce.
Ricotta cheese makes this corzetti pasta dish creamy without making it heavy as cream would. As with all the recipes that require only a few ingredients, use the best and freshest ricotta you can find. If ricotta is not available, replace it with mascarpone, which will give the yellow pepper sauce a different but equally irresistible texture.
Corzetti Pasta with Yellow Pepper Sauce
1/2 onion, finely sliced
1 yellow pepper, cubed
250 gr fresh ricotta
3 tablespoons extra virgin olive oil
salt and pepper
Parmigiano Reggiano cheese, grated
Add the extra virgin olive oil to a large saucepan and cook the onion over low heat until really soft. Then add the yellow peppers and cook for 5 to 10 minutes – don’t cook them for too long or they will get mushy, while you want them to keep some texture. Season with salt and pepper. Set aside and let cool a little. When at room temperature, add the fresh ricotta cheese to the yellow pepper and mix.
Now cook the corzetti pasta in salted, boiling water until al dente. Drain the pasta and toss in the yellow pepper sauce.
Serve immediately with some grated Parmigiano Reggiano and freshly grinder black pepper.