Penne rigate with red snapper in spicy pepper sauce

Method

1. Peel and slice the onion and 1 garlic clove.
2. Wash and remove the white membrane and seeds from inside the bell peppers, then cut them into chunks.
3. In a pot, gently fry the onion with 2 tbsp. of olive oil.
4. Add the diced bell peppers, the hot chili and cook until the peppers are tender, adding, if necessary, a little of boiling water.
5. Then put in a mixer and blend well, until you get a smooth mixture.
6. Add the ricotta, season with salt and set aside.
7. Cook the Penne rigate in plenty of salted boiling water.
8. In the meantime, cut the red snapper fillets into chunks.
9. Shortly sauté in a pan with 2 tbsp. of olive oil, the other garlic clove, peeled and left whole, and the thyme.
10. Remove the garlic and set aside.
11. Drain the pasta al dente and toss in the pan with the creamy bell pepper sauce. Add a little of the cooking water if necessary, in order to better toss and stir the pasta.
12. Add the red snapper cubes, sprinkle with thyme and serve.

Chef's tip

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Serving suggestion

Serve with vegetable side-dishes or with a colourful salad.

Wine selection

Riesling, Chardonnay, Pinot grigio.

Family tip

We recommend using 1 litre of water for every 100 g of pasta.

Dish history

The red snapper is a saltwater fish, common in the Mediterranean Sea as well as in the Atlantic Ocean and its fine flesh is tender, lean and savoury. The pasta dish we suggest here has a delicate, smooth yet tasty flavour and makes the ideal primo for a dinner with friends or for a family meal. Children will like it too!