Roasted Red Pepper Sauce
This Roasted Red Pepper Pasta Sauce (Creamy) delivers a nutrient-rich, flavor-packed dinner in just 20 minutes. Blended roasted red peppers create a silky, vibrant sauce that’s both comforting and wholesome. Perfect for busy weeknights, this pasta is a dish both kids and adults will love.
Servings: 4 servings
Ingredients
- 1 pound pasta of choice rigatoni, penne, or spaghetti
- 2 cloves garlic peeled and quartered
- 2 tablespoons extra virgin olive oil
- 1 16-ounce container whole milk ricotta cheese, I love the 'ricotta con latte' if you can find it
- 1 12-ounce jar roasted red peppers, drained well
- 1/4 cup sun-dried tomatoes in oil drained
- 2 tablespoons fresh basil torn
- 1 teaspoon kosher salt plus more for pasta water
- 1/2 cup freshly grated Parmigiano Reggiano cheese
- 1 cup reserved pasta water you may not use all
- Fresh basil chopped, for garnish
Instructions
- Make the sauce: In a high-speed blender or food processor, add the ricotta, roasted red peppers, garlic, sun-dried tomatoes, olive oil, fresh basil, and salt. Blend on high for 1–2 minutes, stopping to scrape down the sides as needed, until the sauce is completely smooth and creamy. Set aside.
- Boil the pasta: Bring a large pot of water to a rolling boil. Add a generous amount of salt, the water should taste like the sea. Add the pasta and cook according to package directions until al dente.
- Reserve pasta water: Before draining the pasta, carefully scoop out 1 cup of the pasta cooking water and set aside.
- Loosen the sauce: Add about 1/2 cup of the hot reserved pasta water directly into the blender with the sauce. Pulse a few times until the sauce becomes silky and pourable. Add more water as needed, depending on your desired consistency.
- Combine pasta and sauce: Drain the pasta and immediately transfer it to a large serving bowl while still hot. Pour the sauce over the pasta and toss well to coat every piece evenly. Add additional pasta water, a little at a time, if needed to loosen the sauce.
- Finish and serve: Add the grated Parmigiano Reggiano and toss again until incorporated and melted into the sauce. Garnish with fresh chopped basil and serve immediately.
Notes
- Use whole milk ricotta for the creamiest texture and best flavor
- Blend the sauce until completely smooth for a silky finish
- Always reserve pasta water, it is essential for emulsifying the sauce
- Toss the pasta with the sauce while hot so it absorbs all the flavor
- Do not rinse the pasta, the starch helps the sauce cling beautifully
Nutrition
Calories: 551kcal | Carbohydrates: 88g | Protein: 20g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 9mg | Sodium: 937mg | Potassium: 395mg | Fiber: 4g | Sugar: 3g | Vitamin A: 288IU | Vitamin C: 12mg | Calcium: 186mg | Iron: 2mg
