Cavatappi with roasted peppers, capocollo & ricotta

Capocollo is a lightly aged pork sausage usually flavored with white wine and nutmeg. If you can’t find it, an excellent substitute is prosciutto di Parma.

Serves: 4

INGREDIENTS:

• Olive oil
• 5 medium red bell peppers
• 1 large onion, thinly sliced
• Kosher salt and freshly ground black pepper
• 5 plum tomatoes, seeded and
• chopped (or one 14.5-oz. can diced tomatoes, drained)
• 1/3 lb. very thinly sliced capocollo, chopped
• A few large sprigs fresh thyme, leaves chopped
• 11/2 cups ricotta
• 11/2 cups heavy cream, preferably not ultrapasteurized
• 1 to 2 tsp. finely grated orange zest
• Pinch of nutmeg, preferably freshly grated
• 1 lb. cavatappi (or fusilli or penne)
• 1/4 cup freshly grated pecorino romano
• 1/3 cup coarse fresh breadcrumbs

INSTRUCTIONS:

1. Bring a large pot of salted water to a boil. Lightly coat a large shallow baking dish with olive oil.
2. Roast the peppers by turning them over the flames of a gas burner until the skins are charred or by putting them under a broiler, turning until all sides are well blistered. When they’re cool enough to handle, peel off the skins, core and seed the peppers, and cut the flesh into thin strips.
3. Heat the oven to 425°F. In a large skillet, heat about 3 Tbs. of olive oil over medium heat. Add the onion and cook, stirring occasionally, until it begins to soften. Add the peppers, season with salt and pepper, and sauté until soft and fragrant, about 5 minutes. Add the tomatoes and cook for another 5 minutes. Turn off the heat and add the capocollo and thyme. Mix and set aside.
4. In a medium bowl, combine the ricotta, cream, orange zest, and nutmeg. Season with salt and pepper and whisk until smooth (you can do this in a food processor if you like).
5. Cook the cavatappi in the boiling water until al dente. Meanwhile, in a small bowl,toss the pecorino with the breadcrumbs. Season with salt and pepper and add a drizzle of olive oil. Mix well.
6. Drain the pasta well and return it to the pot. Add the pepper mixture and toss. Add the ricotta mixture, toss again, and taste for seasoning.
7. Pour the pasta into the baking dish. Top with an even coating of the breadcrumb mixture and a drizzle of olive oil. Bake uncovered until browned and bubbling,15 to 20 minutes. Serve right away.