Spicy Roasted Pepper Rigatoni with Ricotta

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 

Try These Next

• Creamy Pasta with Pork and Broccoli
• BBQ Bacon Pasta with Roasted Peppers
• Smoky Bacon Tomato Sauce Pasta
• Pasta with Sun-dried Tomato Ricotta Pesto

Cooking Video

Yield: serves 2

Spicy Roasted Pepper Rigatoni with Ricotta

Print

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 200 g/9 oz pasta
• 3 tbsp olive oil
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 4 tbsp vodka
• 200 g/7 oz 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 each: sweet paprika, salt
• 1 tsp crushed red pepper flakes, more for serving
• 1 can (400 ml/15 oz) crushed tomatoes
• 150 g/5 oz ricotta
• 20 basil leaves
• toasted pine nuts, for serving
• grated Parmesan, for serving

Instructions

1. Get all the prep done before you start cooking: mince the garlic and finely chop the onion. 
2. Cook the pasta in a large pot of boiling, generously salted water. Drain, reserving 1/2 cup of cooking water.
3. 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.
4. 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.
5. Next, stir in ricotta and basil leaves. Toss with pasta and add 1/4 cup cooking water to thin out the sauce, add more if needed. Taste, and adjust salt.
6. Serve with grated Parmesan and toasted pine nuts. Top with a sprinkle of red pepper flakes. Enjoy!

Notes

Calories Per Serving: 503 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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