Creamy Red Pepper Pasta With Ricotta

Name: Creamy Red Pepper Pasta With Ricotta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 medium red bell peppers; 2 tablespoons extra-virgin olive oil; 3 medium cloves of garlic (peeled and cut in half); 2 tablespoons tomato paste; ⅛ teaspoon chili flakes; ¼ cup ricotta cheese; ¾ teaspoon kosher salt; 8 ounces pasta ((I used Pipe Rigate)); ½ cup pasta cooking water ((adjust if need be)); fresh basil; a drizzle of extra-virgin olive oil

This extra-creamy Red Pepper Pasta showcases a rich, homemade vegetarian pasta sauce that’s wonderfully comforting. Fresh red bell peppers add natural sweetness and vibrant color, while ricotta gives it a fresh, creamy texture. Ready in just 30 minutes, it’s an effortlessly elegant dish that transforms any weeknight meal.

creamy red pepper pasta in a white bowl topped with basil.

Table of Contents

Why you should try this recipe

Fresh red bell pepper flavor – This recipe uses fresh red bell peppers—no jarred, vinegary roasted ones here! By choosing fresh peppers for the pasta sauce, we let their vibrant, natural sweetness shine without the overpowering brininess of pickled options. Got leftover peppers? Put them to good use in my Muhammara with Fresh Pomegranate!
No cream – Instead of heavy cream, this pasta gets its smooth texture from ricotta cheese, making it creamy without weighing down the flavors or the dish.
Quick and easy – This creamy pasta requires just a few simple ingredients and is ready in only 30 minutes. It’s perfect for a weeknight meal that feels fresh and satisfying. Pair it with Fennel Salad With Orange And Feta or Goat Cheese Salad With Arugula And Apple for a complete and hearty dinner.

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The ingredients you’ll need

red pepper, ricotta, pasta, basil, olive oil, chili flakes, tomato paste and salt.

Tomato paste – Adds a deep, rich flavor and a boost of umami, enhancing the natural sweetness of the red bell pepper.
Pasta – I opted for Pipe Rigate pasta, which captures the sauce beautifully within its curves and ridges. Any double-ended, snail-shaped pasta will work well to soak up the sauce in this recipe.
Ricotta cheese – For the best taste and texture, choose traditional Italian fresh ricotta; it adds a creamy, authentic richness. Any leftover ricotta? You can make my Lemon Ricotta Cake, Whipped Ricotta Dip With Roasted Olives, or Vegetarian Stuffed Tomatoes with Ricotta and Basil!

(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)

Love pasta?🍝 Check out my Pasta Al Limone, Chanterelle Pasta, Truffle Tagliolini, or Pici All’Aglione!

How to cut bell peppers?

Step 1. Lightly peel the peppers. Use a vegetable peeler to remove most of the skin; it’s okay if a little skin remains in some spots (Images 1 & 2).

Step 2. Make vertical cuts around the core. Stand the pepper upright and make a vertical cut down one side, then gently pull that section away from the core (Image 3). Rotate the pepper and continue making vertical cuts, one at a time, until all sides are separated from the core (Image 4).

process of cutting a red bell pepper into strips.

Step 3. Remove the seeds and trim each pepper piece. Discard the core and any remaining seeds. Lay each pepper section flat, and use a knife to trim away the white membrane, as it can add an unpleasant bitter taste (Image 5). Then, cut each piece into ½-inch (1.5 cm) strips (Image 6).

How to make Red Pepper Pasta?

(Note: please see the recipe card below for the complete written instructions and measurements.)

process of sautéeing red bell pepper with garlic, tomato paste and chili flakes.

Step 1. Sauté the peppers. Add olive oil to a skillet, then add the sliced bell pepper and garlic (Image 1). Cook over medium heat for 15 minutes, stirring occasionally, until soft and lightly charred. Add tomato paste and chili flakes, reduce the heat slightly, and cook for 2 more minutes (Image 2).

process of making red bell pepper sauce.

Step 2. Blend and combine. Transfer the mixture to a food processor along with the ricotta cheese and salt (Image 3). Blend for 2 minutes until smooth and creamy. Return the mixture to the skillet, add ½ cup of cooking water, and stir to combine (Image 4).

adding cooked pasta to red pepper pasta sauce.

Step 3. Combine the pasta and sauce. Cook the pasta al dente, then add it to the sauce (Image 5). Stir well until all the pasta is evenly coated (Image 6). Serve immediately, topped with optional fresh basil and a drizzle of olive oil.

Nim Keys – Useful Red Pepper Pasta Tips

Do not rush the cooking of the bell peppers, as it’s key to developing a rich, sweet, and savory flavor. Use gentle medium heat—high heat can burn the outside without fully cooking the inside. The peppers should be soft and lightly charred to enhance their depth of taste.
Keep extra cooking water to adjust the sauce’s consistency. The starch helps thicken the sauce or make it creamier. Add it gradually until you reach your desired texture.
Cook the pasta al dente for better flavor and digestion. Al dente pasta holds the sauce better and is easier to digest.

Wine Pairing🍷

CABERNET FRANC

A lighter-bodied version of Cabernet Franc from the Loire Valley in France will pair perfectly with roasted red pepper pasta and ricotta. Its bright acidity and sweet pepper notes enhance the peppers, while its light body and herbaceous edge balance the creamy ricotta.

Wine Appellation Suggestion:

RED CHINON (Loire Valley, France)

pipe rigate pasta coated with red bell pepper and ricotta sauce.

Recipe FAQs

How to properly salt pasta water?

Salting pasta water evenly seasons the pasta, enhances its flavor, and helps it maintain structure during cooking. I recommend using the well-known Italian ratio: 8 oz (200 g) pasta, 8 cups (2 liters) water, 4 tsp (20 g) sea salt.

Can I make the red pepper sauce in advance?

Yes! You can prepare the red pepper ricotta sauce a day in advance. Store it in an airtight container in the fridge until ready to use. When reheating, transfer it to a skillet with a bit of cooking water (the sauce will thicken in the fridge), then add the cooked pasta. Adjust the consistency with more cooking water if needed.

Is this recipe spicy?

Not really – it’s on the mild side. The chili flakes are there to enhance the flavors of the bell pepper and add a subtle warmth and depth to the dish. If you prefer no heat or a bit more kick, feel free to adjust the amount to your liking!

Can I make this recipe plant-based?

Absolutely! Just swap out the ricotta for a vegan alternative.