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–+ servings
creamy red pepper pasta in a white bowl.
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5 from 2 votes

Creamy Red Pepper Pasta With Ricotta

This 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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: Italian Inspired
Diet: Vegetarian
Servings: 2
Calories: 541kcal
Author: Ninon Michels

Ingredients

  • 3 medium red bell peppers (21 ounces / 600 g)
  • 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 - or any double-ended, snail-shaped pasta)
  • ½ cup pasta cooking water (adjust if need be)

To serve

  • fresh basil
  • a drizzle of extra-virgin olive oil
US Customary - Metric

Instructions

  • Lightly peel and cut the red bell pepper into ½-inch (1.5 cm) strips (see section: how to cut bell peppers above in this post).
  • Sauté the peppers. Add olive oil to a skillet, then add the sliced bell pepper and garlic. 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.
  • Blend and combine. Transfer the mixture to a food processor along with the ricotta cheese and salt. Blend for 2 minutes until smooth and creamy. Return the mixture to the skillet, add ½ cup of cooking water, and stir to combine.
  • Combine the pasta and sauce. Cook the pasta al dente, then add it to the sauce. Stir well until all the pasta is evenly coated. Serve immediately, topped with optional fresh basil and a drizzle of olive oil.

Notes

  1. 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.
  2. 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.
  3. Cook the pasta al dente for better flavor and digestion. Al dente pasta holds the sauce better and is easier to digest.

Nutrition

Calories: 541kcal | Carbohydrates: 101g | Protein: 21g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 1044mg | Potassium: 845mg | Fiber: 8g | Sugar: 13g | Vitamin A: 6008IU | Vitamin C: 233mg | Calcium: 117mg | Iron: 3mg