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