Red Pesto (Pasta with Sun-Dried Tomato and Red Pepper Pesto)

The sauce here is our version of the oil-based pestosino calabrese, also known as salsa piccante, we learned in Italy from “Papa” Mario Conforti. It is not classic Calabrian pesto, which is creamy and typically includes ricotta and fresh produce. We found that the closest approximation of the fruity, sweet, mildly spicy dried Calabrian chilies he used in abundance is a combination of dried New Mexico chilies, jarred roasted peppers and red pepper flakes. The pesto is not spicy, but it is intense; tossing it with pasta and finishing the dish with ricotta cheese brings balance. If you can, make it a few days ahead, refrigerate it in an airtight container and bring to room temperature before use. The flavors bloom and deepen on standing.