Cavatappi with Roasted Peppers, Capocollo & Ricotta

Cavatappi with Roasted Peppers, Capocollo & Ricotta
Photo by Scott Phillips


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

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


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