This is a really tasty recipe.  The capsicum mixture can be made several hours ahead of time.  Reheat just prior to serving.

¼ cup (60ml) olive oil
2 cloves garlic, crushed
½ teaspoon dried chilli flakes
4 large (1.1kg) red capsicum, sliced thinly
¼ cup (60ml) water
375g pappardelle pasta
¼ cup finely chopped fresh chives
salt
2 cups (400g) ricotta cheese
½ cup (100g) ricotta cheese, sliced, extra

Heat oil in a large saucepan, add garlic and chilli; cook, stirring, until fragrant. Add capsicum and water; simmer, covered, for 15 minutes or until capsicum is soft.

Meanwhile, cook pasta in a large saucepan of boiling, well-salted water until just tender; drain.

Combine capsicum mixture, pasta and chives in pan; season to taste with salt.

Break ricotta into large pieces, add to pasta; toss gently.

Serve pasta topped with extra ricotta. Sprinkle with extra dried chilli and drizzle with a little extra olive oil, if desired.

Serves 4.

Not suitable to freeze.
Suitable to microwave.