Pasta with Pepper Cream, Sausage and Stracciatella

Method

1. Put the pasta into boiling water.
2. Cut the top off the bell pepper, remove the stem and seeds, then open it and clean the inside.
3. Slice the pepper into strips, then cut into small uniform cubes.
4. Chop the onion and add it to the pan together with the pepper cubes. Season with black pepper.
5. Sauté the vegetables briefly, then add a splash of pasta water.
6. Once cooked, transfer the peppers and onion to a blender and blend until smooth, then strain to remove any skin or fibers.
7. In the same pan, crumble the sausage and brown it. Add a little pasta water, then the strained pepper cream.
8. When the pasta is al dente (about 2 minutes before fully cooked), transfer it to the sauce and finish cooking in the pepper cream.
9. Finally, add a generous spoonful of fresh stracciatella cheese and serve.