Fusilli alla calabrese con ricotta e peperoni arrostiti

For 4 people :

• 500g of fusilli
• 2 jars Do It Better Italians Calabrese Sauce
• 1 pot of ricotta
• A few peppers roasted in olive oil from your Italian caterer
• Pepper

1. Heat a large pan of salted water and cook the fusilli for the time indicated on the package (see 1 minute less if you like al dente, that's what I recommend).
2. While the pasta is cooking, whisk the ricotta until creamy and smooth and cut the roasted peppers into pieces.
3. When the pasta is cooked, reserve a little cooking water (the equivalent of a mug of coffee) and gently drain your pasta.
4. Return them to the pan, and add the Calabrese sauce, with a ladle of cooking water, and stir the pasta over high enough heat so that the sauce blends perfectly with the pasta.
5. Add the pepper pieces at the end, stir, and divide between the 4 deep plates.
6. Place a few teaspoons of ricotta on each plate, a few turns of the pepper mill and that’s it!