Roasted bell pepper rigatoni with ricotta. This is weeknight dinner excellence, with silky roasted peppers and creamy ricotta in a deliciously rich tomato sauce. Jazzed up with a splash of vodka and tender cherry tomatoes. A knockout pasta dish that comes together in about 20 minutes.
Why you’ll love this roasted pepper pasta recipe
When you combine a jar of roasted red peppers with a creamy tomato sauce, you’ll instantly improve your dish, giving it a rich, smoky sweetness.
A ricotta-based pasta dish maybe isn’t something you’re going to make every week, but when the mood strikes, this recipe will be a great solution. The roasted peppers brighten things up, making it a rich sauce that doesn’t feels heavy. It comes together quickly, actually the same time it takes to boil up some pasta, which means this is a dish that’s guaranteed for a comforting dinner after a long day.
Let me guide you through the recipe with this step-by-step VIDEO.
Helpful tips
- Serve with a big side salad drizzled with a balsamic vinaigrette.
- Adjust red pepper flakes to your own taste.
- Swap basil for fresh oregano or thyme.
- Add spinach or roasted zucchini.
How to store leftover pasta with bell pepper sauce
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- To reheat, place the noodles and sauce in a saucepan set over medium heat on the stovetop, add a splash of water to thin out the sauce.
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Roasted Pepper Rigatoni with Ricotta
Ingredients
- 9 ounces pasta
- 3 tbsp olive oil
- 1 onion - finely chopped
- 4 garlic cloves - minced
- 4 tbsp vodka
- 7 ounces cherry tomatoes
- 1 jar (280 g/10 oz) roasted bell peppers - drained and cut into smaller pieces
- 2 tbsp tomato paste
- 2 tsp black pepper
- 1 tsp sweet paprika
- 1 tsp salt
- 1 tsp crushed red pepper flakes - more or less to taste
- 1 can (14 oz/400 g) crushed tomatoes
- 5 ounces ricotta
- 20 basil leaves
- toasted pine nuts - for serving, optional
Instructions
- Get all the prep done before you start cooking: mince the garlic and finely chop the onion.
- Cook the pasta in a large pot of boiling, generously salted water. Drain, reserving ½ cup of cooking water.
- While pasta is cooking, heat the oil in a large skillet over medium. Add the onion and garlic, cook until soft, about 3 minutes. Add vodka and stir to incorporate.
- Add cherry tomatoes, cook about 2 minutes or until the tomatoes start to burst. Then press on the back of the tomatoes with a fork to release their juices and stir to combine. Add roasted bell peppers, cook for 2 minutes. Season with red pepper flakes, sweet paprika, black pepper and salt.
- Stir in the tomato paste and add crushed tomatoes. Simmer for 10 minutes.
- Next, stir in ricotta and basil leaves. Toss with pasta and add ¼ cup cooking water to thin out the sauce, add more if needed. Taste, and adjust salt.
- Serve with toasted pine nuts. Top with a sprinkle of red pepper flakes. Enjoy!
Video
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