Spaghetti with mixed peppers
Spaghetti with mixed peppers is built around a four-pepper structure where each variety has a specific job.
Ingredients · Servings 4
- Whole wheat Spaghetti pasta 11.3 oz
- Red peppers 1.3 cups
- Yellow peppers 7 oz
- Friggitelli (chili peppers) 2.5 oz
- Jalapeno peppers 0.5 oz
- Crushed red pepper 0.7 oz
- Salted ricotta cheese 3.3 tbsp
- Extra virgin olive oil 2 tbsp
- Fine salt to taste
- Water 3.5 oz
Method · 1 h
- To prepare the spaghetti with mixed peppers, place the yellow and red bell peppers, the jalapeño and the friggitello on a baking sheet 1 and coat them well with oil. Roast in a conventional oven at 482°F for 25/30 minutes. Meanwhile, remove the seeds and stem from the peperoni cruschi and grind them in a spice grinder 2 or coffee grinder to obtain a fine powder 3 .
- Pass the ground mixture through a fine-mesh sieve 4 and set it aside 5 . When the peppers are deeply charred, remove them from the oven and peel off the skins that have blackened during cooking 6 .
- Place the pepper flesh in a blender jar with the water 7 , season with salt and blend with an immersion blender 8 until you get a smooth, lump-free cream 9 .
- Cook the whole-wheat spaghetti in salted boiling water 10 , pulling them out 2 minutes before the time indicated on the package. Meanwhile transfer the pepper cream to a large skillet 11 . Drain the spaghetti into the skillet 12 .
- Finish cooking using the pasta cooking water, adding a little at a time 13 . When the spaghetti are cooked 14 , turn off the heat and add the grated ricotta salata 15 .
- Toss with a drizzle of oil 16 and stir to combine. Serve immediately on plates with the peperone crusco powder sprinkled on top 17 . The spaghetti with mixed peppers are ready to enjoy 18 .
That cream coats every strand of spaghetti, and grated ricotta salata—firm, salted, and aged—finishes the dish with a savory, salty push that holds its own against all that sweetness. The contrast is what makes it work: the oven-roasted peppers bring softness and depth, the jalapeño keeps things lively, and the peperone crusco adds a toasted note that you don't see coming. It holds up well as a summer dinner, where the spicy, layered pepper sauce does most of the work and the ricotta salata ties everything together at the end.
- Water 3.5 oz (100 g)
