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Mix ricotta with milk and grated Parmesan, whisk well.
Sauté sliced bell pepper and onion with salt until very soft.
Crumble in some dried chili.
Transfer to a pot and use an immersion blender.
Add the blended mixture back to the pot with the pasta sauce.
Cook the pasta in boiling salted water and add the ricotta mixture.
Finish the pasta in the sauce, adding a little liquid.