Cavatappi with Roasted Peppers, Capocollo & Ricotta

Ingredients

• 1 large onion, thinly sliced
• 5 medium red bell peppers
• Kosher salt and freshly ground black pepper
• 5 plum tomatoes, seeded and chopped (or one 14-½-oz. can diced tomatoes, drained)
• 1-½ cups fresh ricotta cheese
• 1-½ cups heavy cream, preferably not ultrapasteurized
• 1 to 2 tsp. finely grated orange zest
• + 7 more ingredients
• • 1 lb. cdried avatappi (or fusilli or penne)
  • ¼ cup grated Pecorino cheese
  • Olive oil
  • A few large sprigs of thyme, leaves chopped
  • ¹/₃ cup homemade breadcrumbs
  • Pinch nutmeg, preferably freshly grated
  • ¹/₃ lb. very thinly sliced capocollo, chopped

Heat the oven to 425°F. Lightly coat a large, shallow baking dish with olive oil. Bring a large pot of salted water to a boil. Roast the peppers by turning them over the flame of a gas burner until the skins are charred or by putting them under a broiler, turning until all sides are well blister...

View full recipe at Fine Cooking