Penne with paprika and cottage cheese

This recipe is my jolly. Pepper sauce is made only a few times a year, put in small boxes and frozen. After that, the preparation takes exactly as long as cooking the pasta, so in this case, 13 minutes.

Preparation steps

Fry finely chopped red onion in a little olive oil. Add sliced peppers, season and let them simmer until completely softened. Then turn them into cream with a mixer.
Cook the pasta in plenty of salted water.
Meanwhile, in a large bowl, mix 4 tablespoons paprika puree and 4 tablespoons ricotta cheese, and parmesan, olive oil and half a cup of pasta cooking water.
Toss the cooked pasta in a bowl and mix quickly. Eventually add more parmesan.

Serving

Pepper cream can be made in large quantities, then put in small boxes and freeze. When defrosting, place in a quiet oven or immerse in hot water. If the peppers are very sweet, put less cream and more cheese and parmesan. A mixture of cottage cheese and Philadelphia (half-half) could be used instead of ricotta cheese.

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