Cavatappi With Roasted Peppers, Capocollo & Ricotta

More from this source
Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
1017
FAT
171%
CHOL
134%
SOD
33%

Comments

Add a comment

Ingredients for 4 servings

Olive oil

1/3 lb. very thinly sliced capocollo, chopped

1/3 cup homemade breadcrumbs

A few large sprigs of thyme, leaves chopped

Kosher salt and freshly ground black pepper

1-1/2 cups heavy cream, preferably not ultrapasteurized

1-1/2 cups fresh ricotta cheese

5 plum tomatoes, seeded and chopped (or one 14-1/2-oz. can diced tomatoes, drained)

1 lb. cdried avatappi (or fusilli or penne)

Pinch nutmeg, preferably freshly grated

1/4 cup grated Pecorino cheese

1 to 2 tsp. finely grated orange zest

1 large onion, thinly sliced

5 medium red bell peppers

You might also like

Pasta With Roasted Tomatoes
Rachael Ray
Pasta With Goat Cheese And Roasted Asparagus
Martha Stewart
Ultimate Mac 'N' Cheese
Sunset
Basil Ricotta Macaroni And Cheese
Framed Cooks
Lemon And Asparagus Pasta With Pistachios And M...
Joy The Baker
Pasta With Tomatoes, Garlic, Basil And Brie
Food52
Artichoke, Sun-Dried Tomato And Goat Cheese Pasta
Spoon Fork Bacon
Lobster Macaroni And Cheese
Framed Cooks
Cavatappi With Sausage And Tomato
Williams-Sonoma
Cavatappi With White Beans And Golden Onions
Epicurious