Rigatoni in Creamy Pepper Sauce with Ricotta

A plate of rigatoni pasta with an orange/reddish creamy sauce. Pasta is garnished with parsley and cheese.

This Creamy Rigatoni in Roasted Peppers Sauce with Ricotta is the perfect pasta family dinner. The creamy pepper sauce with ricotta is easy to make, flavorful and a great twist to the regular red pasta sauces.

Course Main Course

Cuisine Mediterranean

Keyword Rigatoni in creamy ricotta sauce, Rigatoni in Roasted Peppers Sauce

Prep Time 30

Cook Time 25

Roasting time 20

Total Time 1 15

Servings servings

Calories 725kcal

Author Sonila

Ingredients

3 bell peppers, red, orange and yellow
16 ozs rigatoni
5 garlic cloves, minced
1 tomato preferably already soft
2 tbsps olive oil extra virgin
1 cup ricotta
0.5 tsp thyme
0.5 tsp Italian seasoning
0.5 tsp black pepper, freshly cracked usually add this to taste
salt add to taste
1 cup parmesan cheese, divided
3 tbsps parsley

Instructions

Roast the bell peppers at 400 degrees Fahrenheit until charred. You can air fry them or use a convection oven. You can even grill the peppers. Let the peppers cool until you're able to handle them with your hands.
Peel the peppers over the blender, juice and pepper flash go in the blender, peels and seeds on the plate right next to it. Trying to catch the liquid from the peppers will accentuate the flavor of the sauce.
Blend peppers and juice until creamy. Set the puree aside.
Boil water and salt on a pasta pot, add rigatoni and let cook until al dente. Usually 10 minutes for the type of pasta I buy.
Get a large pan or skillet. Heat olive oil and add minced garlic. Once garlic is aromatic and becomes golden around the edges, add pepper puree. Turn heat to low and mix everything well with a wooden spoon.
Blend the tomato and pour the tomato puree on the pan as well. Once the sauce cooks on very low heat for about 10 minutes or so (if it's still splattering, cover with a lid) than add salt, thyme, Italian seasoning, black pepper and mix it all together.
Add ricotta to sauce and mix well to incorporate and make the sauce creamy. Sauce will thicken up once you add ricotta.
Use a slotted spoon and slowly transfer cooked rigatoni from pasta pot to sauce pan. If sauce is too thick add few tablespoons of pasta water as needed to thin the sauce. Mix slowly almost as if you are folding the pasta into the sauce. Top off with half a cup of parmesan cheese and garnish with fresh parsley right before serving.
Place the rest of parmesan cheese on the table so everyone can add to their individual plates. Enjoy with garlic bread and a salad:).

Notes

Spice - add red pepper flakes if you want the pasta to be spicy.

Storage - if you have leftovers, store them in an airtight container and store in refrigerator for few days. Warm up in microwave or skillet.

Timing - Try to time cooking and serving this dish shortly after you finish cooking for best results.

Nutrition