Categories: Main Dish, Pasta Sauce

Ingredients

• 4 red bell peppers, charred and peeled
• 1/2 cup chopped canned tomatoes in puree
• 2 cups heavy cream
• 1/2 cup freshly grated pecorino romano cheese
• 1/2 cup coarsely shredded fontina
• 2 tablespoons ricotta cheese
• 1 1/2 teaspoons kosher salt
• 1 lb imported pasta shells (conchiglie rigate)
• 4 tablespoons unsalted butter

Directions

1. Preheat oven to 500°.

2. Bring 5 quarts of water to a boil in a big pot.

3. Halve the peppers, remove the seeds, and puree them in a blender; you should have about 1 cup puree.

4. In a big bowl, combine all the ingredients except the pasta and butter.

5. Parboil the pasta for 4 minutes; drain and add to the ingredients in the bowl; tossing to combine.

6. Divide the pasta mixture among 6-8 individual, shallow, ceramic gratin dishes (1 ½ to 2 cups capacity).

7. Dot with butter and bake until bubbly and brown on top, about 7-10 minutes.

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