Pesto Calabrese (Red Pepper Pesto) with Pasta

1. In a large frying pan or skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until slightly soft. Add the chopped red bell pepper and continue cooking until it starts to soften.
2. Add the tomatoes and peperoncino and cook for about 15 minutes, until the tomatoes have softened. Season with salt, black pepper, basil, and oregano, and cook for an additional 1 to 2 minutes.
3. Remove from heat and allow the vegetables to cool slightly. Transfer to a blender or food processor, add the cooking juices, and blend to a smooth, creamy consistency.
4. Note: If you prefer a rustic texture, pulse the blender instead until you have a creamy sauce with some small chunks.
5. Transfer the blended vegetable mixture to a bowl. Stir in 7oz of ricotta and the grated pecorino until well combined. Set aside. Your pesto Calabrese is ready to eat.

How to serve your pesto calabrese with pasta

1. Bring a large pot of water to a boil. Add salt and return to a boil, then add the pasta and cook according to the package instructions until al dente. Reserve a cup of pasta cooking water before draining.
2. In a large pan over medium-low heat, mix the drained pasta with the pesto Calabrese. Stir together until hot throughout. If the sauce is too thick, adjust the consistency by adding some of the reserved pasta cooking water.
3. Serve the pasta immediately, topped with extra ricotta, basil, and optionally roasted tomatoes and a sprinkle of red chili flakes.