1 package of pre-cooked capeletti with meat filling (250 g)
For the sauce
2 medium tomatoes (240 g), cut into pieces
1 medium red bell pepper, cut into pieces (130 g)
1 medium onion, cut into pieces (100 g)
1/2 cup olive oil (120 ml)
1 tablespoon salt
1/2 cup heavy cream (120 ml)
1 package of pre-cooked capeletti with meat filling (250 g)
For the sauce
2 medium tomatoes (240 g), cut into pieces
1 medium red bell pepper, cut into pieces (130 g)
1 medium onion, cut into pieces (100 g)
1/2 cup olive oil (120 ml)
1 tablespoon salt
1/2 cup heavy cream (120 ml)
In a large saucepan, bring 2.5 liters of water and 1/2 teaspoon salt to a boil
Add the capeletti and cook with the lid on until they're al dente (about 8 minutes)
Prepare the sauce: In a blender, slowly add the tomatoes
With the blender running, add the remaining ingredients except for the heavy cream, and blend until smooth (about 2 minutes)
Transfer to a saucepan and cook over high heat until the sauce thickens (about 15 minutes)
Add the heavy cream, stir with a wooden spoon, and remove from heat
Drain the capeletti and mix with the sauce
Transfer to a serving dish and serve immediately
553 calories per serving
