Spicy 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.
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.
RECIPE NOTES
- serve with a big side salad drizzled with balsamic vinaigrette
- adjust red pepper flakes to your own taste
- swap basil for fresh oregano or thyme
- add spinach or roasted zucchini
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- BBQ Bacon Pasta with Roasted Peppers
- Smoky Bacon Tomato Sauce Pasta
- Pasta with Sun-dried Tomato Ricotta Pesto
Cooking Video
Calories Per Serving: 503 kcalSpicy Roasted Pepper Rigatoni with Ricotta
Ingredients
Instructions
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.