Fusilli with Bell Pepper Cream

Ingredients for 4 people:

• 400 g of Rustichella d’Abruzzo fusilli
• 2 red bell peppers
• 200 ml of cream
• 1 clove of garlic
• Grated Parmigiano Reggiano to taste
• 4 tablespoons of Rustichella d’Abruzzo extra virgin olive oil
• 1 sage leaf
• Salt to taste

Preparation: Clean, wash, and slice the bell pepper halves. Heat plenty of extra virgin olive oil in a saucepan with a clove of garlic and sauté. When the oil starts to sizzle, add the bell peppers and let them cook. Season with salt. Once the bell peppers are cooked, transfer them to a bowl and blend. Incorporate the cream while continuing to blend. Return the cream to the pan and let it reduce a bit more. Meanwhile, cook the fusilli in plenty of salted water, drain them when al dente, and transfer them to the pan with the bell pepper cream. Mix everything together and sprinkle with grated Parmigiano Reggiano. Continue to combine over low heat and serve, garnishing with a sage leaf.