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Al Forno's Pasta in the Pink | Weston Table

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Al Forno's Pasta in the Pink

Oozing, bubbling baked pasta with a golden crust, ‘pasta al forno’ in Italian, has been served since the Middle Ages. A genius recipe by the owners of the Al Forno restaurant in Providence, Rhode Island, the sauce is easy to prepare in advance and parboiling the pasta may also be done ahead of time, making this a two-minute assembly, meatless recipe for busy weeknights that adults and children alike eat voraciously. It is also a recipe that adapts well—for those insisting that a meal is not a meal without meat, add pieces of cooked sweet or hot Italian sausage to the pasta before combining with sauce and baking. During cold winter months, this is a hearty, satisfying plate that needs nothing more than a simple green salad to make the meal just right.

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cuisine Italian
difficulty Simple
season Year Round
serves 4

Ingredients

  • 4 red bell peppers, charred and peeled
  • 1/2 cup chopped canned tomatoes in heavy puree
  • 2 cups heavy cream
  • 1/2 cup freshly grated Pecorino Romano cheese
  • 1/2 cup coarsely shredded fontina
  • 2 tablespoons ricotta
  • 1 1/2 teaspoons kosher salt
  • 1 pound imported penne or conchiglie rigate or any sturdy, short pasta
  • 4 tablespoons (1/2 stick) unsalted butter

Directions

  1. Preheat oven to 500 degrees F.
  2. Bring 5 quarts of salted water to a boil in a stockpot.
  3. Halve the peppers, remove the seeds, and puree them in a blender for approximately 1 cup of puree.
  4. In a large bowl, combine all the ingredients except pasta shells and the butter.
  5. Parboil the pasta for 4 minutes. Drain and add the pasta to the wet ingredients in, tossing to combine.
  6. Divide the pasta mixture among 4 individual, shallow gratin dishes. Dot with butter and bake until bubbly and brown on top, about 10 to 12 minutes.

Kitchen Notes

To char the peppers: preheat the broiler. Place the peppers on a foil lined baking tray. Place directly under the broil and char until the skin on the peppers is blackened turning as necessary for evening charring. Place the peppers in a paper bag and let stea (this will help separate the skin from the fruit). Peel when cool to the touch and throw out the seeds, stems, and charred skin. Set aside until ready for use, or store covered in the refrigerator.
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