Fusilli con Crema di Peperoni ArrostoFusilli with Roasted Red Pepper Cream

Char the peppers

• 1 Set the red peppers on a rack over a gas flame and cook for 10–15 minutes until blackened all over.

Let the peppers steam

• 1 While still hot, put the freshly charred peppers into a plastic bag, close it and steam for 10 minutes.

Peel the peppers

• 1 Peel off the burnt skins by hand without using water; washing carries away flavor.
• 2 Remove seeds and stems and roughly chop.

Sauté garlic and peppers

• 1 Thinly slice the garlic.
• 2 Heat 3 tbsp extra virgin olive oil and the sliced garlic in a frying pan over low heat for about 2 minutes, until lightly colored.
• 3 Add the roasted peppers and sauté for 2–3 minutes.

Blend to a cream

• 1 Blend until smooth and creamy.

Reduce the sauce

• 1 MeanwhileStart bringing a large pot of water to the boil, with 10 g salt per 1 L water.
• 2 Return the pepper cream to a pot, add 100 ml cream and simmer over low heat for 3–4 minutes.
• 3 Season with 1/4 tsp salt and 3–4 turns of black pepper.

Fry the prosciutto

• 1 Heat 1 tbsp extra virgin olive oil in a separate frying pan and fry the prosciutto over medium heat for 1–2 minutes.

Boil the pasta

• 1 Add the fusilli to the prepared salted boiling water and cook al dente, 1 minute less than the package time.
• 2 Reserve 100 ml cooking water.

Coat in pepper cream and add the toppings

• 1 Transfer the al dente fusilli to the pepper cream and toss to coat.
• 2 Plate and scatter with prosciutto, basil and Parmigiano to finish.