There’s something magical about pasta—it’s comfort in a bowl, and it never goes out of style. But sometimes, pasta with plain tomato sauce just isn’t bold enough. Enter: pasta with roasted red pepper and ricotta sauce. Creamy, smoky, and irresistibly smooth, this dish transforms a handful of simple ingredients into something that feels restaurant-worthy yet easy enough for a weeknight dinner for the whole family. This is the kind of recipe you want to keep in your back pocket: quick, easy and indulgent.
Why You’ll Love This Pasta with Roasted Red Pepper and Ricotta Sauce
Simple ingredients – Red bell peppers, garlic, ricotta, olive oil, and Parmigiano Reggiano. That’s it!
Bold flavor – Roasting the peppers and garlic creates a deep, smoky sweetness that balances beautifully with the creamy ricotta.
Quick and easy – Most of the time is hands-off oven roasting. The actual cooking is effortless.
Versatile – Works with spaghetti, fussili, penne, rigatoni, or whatever pasta that holds on to sauce well.
If you’re looking for easy pasta recipes that feel special but don’t require hours in the kitchen, this is it.
Why You’ll Love This Pasta with Roasted Red Pepper and Ricotta Sauce
Roast the vegetables
Preheat your oven to 200°C (400°F).
Wrap the garlic bulb in parchment and foil (so that it roasts and softens for the first 10 minutes, then open it to brown for about 2-3 minutes). Place the red bell pepper on a tray, drizzle it with olive oil, and roast for 40 minutes (rotating the pepper every so often for even charring). The garlic will take a little less—remove it once it’s soft and slightly browned (should be no more than 14 minutes).
Blend the sauce
When the pepper is charred and blistered. Wrap it in foil, or put it in a tin or plastic bag, the moisture will help peel off the skin) make sure to remove the seeds.
Tip the roasted garlic clove, pepper, and its juices into a blender.
Cook the passata (tomato sauce) with a drizzle of olive oil for about 5 minutes. Let it cool and add it to the blender with the ricotta to blitz until smooth and creamy.
Cook the pasta
Cook the pasta until al dente.
Bring it all together
Pour the sauce into a pan over low heat. Toss the pasta into the sauce until each one is coated before sprinkling in the parmigiano reggiano.
Serve
Finish with an extra snowfall of Parmigiano Reggiano.
Tips for an Amazing Red Pepper Pasta & Ricotta Sauce Plus Alternatives
Roast the peppers until charred – You could do this in bulk to as they freeze beautifully and can be blended into future sauces or soups.
Use quality ricotta – Fresh, creamy ricotta makes all the difference in texture and flavor. Blending the ricotta with the other ingredients yields a creamier and silky sauce. If added directly to already blended tomato and red pepper, it would leave little white lumps which is not as nice texture wise .
Add heat – If you love spice, toss in a pinch of chili flakes when blending the sauce.
Make it vegan – Swap ricotta for cashew cream and use nutritional yeast instead of Parmigiano.
Why This Recipe Works
The secret lies in roasting. Roasted red peppers develop a deep sweetness that pairs perfectly with mellow, caramelized garlic.
Ricotta adds body and creaminess without being heavy, and Parmigiano sharpens everything with a salty, nutty finish.
Together, they create a sauce that clings to pasta in the most satisfying way.
This isn’t just another pasta recipe—it’s the perfect balance of smoky, creamy, and savory flavors that taste far more complex than the effort it takes.
So make some…
Whether you’re cooking for yourself on a quiet evening or serving friends over a bottle of wine, pasta with roasted red pepper and ricotta sauce is the dish that will impress every time. It’s proof that a few simple ingredients, treated right, can create extraordinary flavor.
So, skip the jarred sauces and make this instead—it’s creamy, smoky, quick, and absolutely unforgettable.
If you loved this recipe, don’t forget to check out the blog for more simple, delicious pasta recipes that bring comfort and joy to your table. And of course, some bread recipe like this one to scoop up all that delicious smoky goodness!!!
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Other Red Bell Pepper Recipe You Might Love
Easy Meat Stuffed Bell Peppers
A hearty, wholesome dinner idea. These classic Italian meat stuffed bell peppers are filled with a savory mix of ground beef, pork, pine nuts, fresh herbs, and Parmigiano Reggiano—comfort food at its best.
Pasta with Roasted Red Pepper and Ricotta Sauce
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Loading...Creamy, smoky and simple, pasta with roasted red pepper and ricotta sauce made with red pepper, garlic, passata, ricotta and a generous sprinkle of parmigiano reggiano.
Ingredients
- Olive oil
- 1 red bell pepper
- 1 garlic clove
- 300ml passata
- 100g fresh ricotta
- 300g fussili pasta
- 40g grated parmigiano reggiano
- Salt to taste
Instructions
Roast the vegetables
Preheat your oven to 200°C (400°F).
Wrap the garlic bulb in parchment and foil (so that it roasts and softens for the first 10 minutes, then open it to brown for about 2-3 minutes). Place the red bell pepper on a tray, drizzle it with olive oil, and roast for 40 minutes (rotating the pepper every so often for even charring). The garlic will take a little less—remove it once it’s soft and slightly browned (should be no more than 14 minutes).
Blend the sauce
When the pepper is charred and blistered. Wrap it in foil, or put it in a tin or plastic bag, (the moisture will help peel off the skin) make sure to remove the seeds.
Tip the roasted garlic clove, pepper, and its juices into a blender.
Cook the passata (tomato sauce) with a drizzle of olive oil for about 5 minutes (add salt). Let it cool and add it to the blender with the ricotta to blitz until smooth and creamy.
Cook the pasta
Cook the pasta until al dente in salted water.
Bring it all together
About 3 minutes before the pasta is ready, pour the sauce into a pan over low heat. Toss the pasta into the sauce until each one is coated before sprinkling in the Parmigiano Reggiano.
Serve
Finish with more Parmigiano Reggiano.
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