1 red and 1 green pepper
1 Tbsp olive oil
salt and pepper, to taste
1 or 2 tsp hot pepper oil
1 pound cooked pasta
1 Tbsp butter
1/2 cup ricotta cheese, at room temperature
2 Tbsp freshly grated Parmesan
2 Tbsp finely chopped fresh parsley
Char the skins of pepper over a high gas flame or under a broiler and cool in a closed paper bag. Rub the skin from each pepper with you fingers. Steam and seed the peppers and dice.
Saute the peppers in 1 Tbsp olive oil for 2 minutes. Season to taste with salt, pepper and 1 or 2 tsp hot pepper oil.
Toss with freshly cooked piping hot pasta, along with butter, Ricotta cheese, grated Parmesan cheese and finely chopped fresh parsley.
