Pasta with Bell Pepper and Fontina Cream

Method

1. Heat abundant extra-virgin olive oil in a large pan over medium heat.
2. Add finely chopped red onion, one sprig of lemon thyme, and one sprig of rosemary. Sauté for about 1 minute until fragrant.
3. Add half a bell pepper (cut into strips or chunks), season with salt and freshly ground black pepper. Stir well.
4. Deglaze with half a glass of white wine. Let the alcohol evaporate, then cover the pan and cook over medium-low heat for 5 minutes.
5. Remove the thyme and rosemary sprigs. Transfer two-thirds of the cooked peppers to a blender or food processor. Add a splash of pasta cooking water and blend until smooth.
6. Return the blended pepper cream to the pan. Bring to a boil over medium heat.
7. Add the fontina cheese cut into small cubes. Stir gently over low heat until completely melted and the sauce is creamy.
8. Meanwhile, cook the pasta (spaghetti or your favorite shape) in salted boiling water until al dente. Reserve some pasta water.
9. Drain the pasta and add it to the pan with the sauce. Add a generous grating of Grana Padano or Parmesan cheese. Toss well to coat, adding a little pasta water if needed to adjust consistency.
10. Plate the pasta, garnish with fresh chopped parsley, and serve immediately with bread for la scarpetta (mopping up the sauce).