Step 1

Put a pot of water onto boil for the pasta. Add salt once it starts to boil.

Step 2

Prepare the vegetables. Peel and slice the onion, cut the pepper and the tomatoes into pieces. Wash and chop the basil. If using a fresh or dried red chilli pepper, cut into small pieces.

Step 3

Heat the oil In a large frying pan or skillet. Add the onion and cook until slightly soft. Then add the red pepper and cook until it starts to soften too.

Step 4

Add the tomatoes and peperoncino and let the vegetables cook until they are all soft. Add salt and pepper to taste along with the basil and oregano.

Step 5

Remove the vegetables from the pan, let them cool a little and liquidize them with their cooking juices in a food blender or processor. You need to get a smooth creamy consistency. I like it a little rustic, meaning with some small veg pieces.

Step 6

Pour the sauce into a bowl and add 200g of the ricotta and the pecorino. Mix everything together with a fork to incorporate the cheeses.

Step 7

Cook the pasta al dente in the boiling salted water according to the instructions on the packet. When the pasta is ready, save a cup of the cooking water and strain it.

Step 8

Return the pasta to the pan and add the sauce. Mix well. If you think the sauce is too dry, add some of the saved pasta cooking water.

Step 9

Serve immediately with the extra ricotta cheese and peperoncino flakes if required.

Step 10

I also served this dish with datterini tomatoes roasted with garlic for 10 minutes in a hot oven.