This delicious Roasted Red Pepper Penne with Ricotta is super comforting, vibrant, and absolutely delicious. It balances the smoky, sweet flavor of roasted peppers with the creamy richness of ricotta. I cannot tell you how intense, fiery, and have I perhaps already said delicious (??!) this is. The best part? It comes together in 20 minutes tops, making this perfect for a weeknight dinner, whilst also being fancy enough for guests. What more could one want?
What You Will Find In This Post
- Key components of this dish
- Why is this recipe good for me?
- Easy swaps and questions
- How to adjust this recipe to your individual dietary requirements
- Similar, comfort pasta food recipes on the blog
Key Components of This Roasted Red Pepper Penne With Ricotta
For this recipe, the roasted red pepper is obviously the star of the dish. They add a slightly sweet, smoky flavor profile. You can opt to roast your own peppers (which takes slightly longer) either over an open flame until charred or in the oven until charred. Then peel off the charred skin, seeds. You could also use roasted red pepper from a can (for a slightly quicker version). The ricotta adds quite a dash of protein, as well as a creaminess that almost feels luxurious. It makes the sauce creamy without being too heavy. Garlic and onion provide this dish with some further depth and substance. Last but not least, the pasta brings the whole dish together, and adds a nice bit of texture.
Why Is This Roasted Red Pepper Penne With Ricotta Good For Me?
I absolutely adore (red) peppers. They are versatile, easy to consume, and they provide so much flavor. They are also – fun fact – higher in vitamin C than oranges. In addition, they contain vitamin B6, K1, E, A, potassium, and folate. Where there is so much plant goodness, there is also an array of antioxidants. The antioxidants found in bell peppers may aid in improving eye health when consumed in adequate amounts by protecting your retina from oxidative stress. As always, the vitamin C in bell peppers acts as a double-whammy, as it is also an antioxidant. Vitamin C has been proven to strengthen the immune system, which protects against the common cold and illness in general. It also supports collagen production in our body and helps with the absorption of iron.
Easy Swaps and Questions
Can I use jarred tomatoes instead of jarring them myself? Yes, you absolutely can, and I do this often in order to save time on this dish.
How do I make this sauce silky smooth? A really strong high-speed blender helps. If you feel that it is a bit “tough going”, be sure to add a splash of pasta water in order for the sauce to blend into silky creaminess.
Can I make this pasta sauce ahead of time? Of course, but the sauce might thicken once it is cooled. You can simply reheat it by adding a splash of pasta water here as well. Be sure not too heat too strongly though, as else the ricotta might curdle.
How to adjust this recipe to your invidiual dietary requirements
This recipe is gluten-free, nut-free, and vegetarian. If you would like to make it dairy-free, and therefore also vegan, you could swap the ricotta for tofu in order to achieve the same level of creaminess.
Similar, Comfort Pasta Food Recipes On The Blog
If you liked this comforting pasta dish, be sure to check out the following recipes on the blog:
- Creamy Blender Beetroot Pasta
- Garlicky Roasted Cauliflower Pasta
- Rich Walnut Ragu (Without Mushrooms)
- Creamy Lemon Pasta with Roasted Brussels Sprouts
- Vegetarian Spaghetti Carbonara
And there you have it for this week! I hope you enjoy this delicious Roasted Red Pepper Penne with Ricotta as much as we do over here. As always, please leave a message, comment, or rating if you are making this recipe. They help others to find those recipes on the site that are most loved as well. This recipe is inspired by my Vegan Penne Alla Vodka recipe.
Roasted Red Pepper Penne with Ricotta
4
servings15
minutes10
minutes20
minutesSweet, smoky, creamy, vibrant, and delicious. This Roasted Red Pepper Penne with Ricotta is the perfect comfort food. Enjoy!
Ingredients
2 tsp olive oil
1 white onion
3 cloves garlic
1/4 tsp chili flakes – see notes*
2 tbsp tomato paste
1/4 cup vodka – see notes*
2 jars red peppers – see notes*
125 gr. water
2 tsp vegetable stock
250 gr. ricotta
450 gr. (gluten-free) pasta
How to
- Bring a large pot of water with some salt to a boil. Cook the pasta according to the pasta instructions
- Meanwhile, gently heat a non-stick frying to medium heat and add the olive oil. Peel both the garlic and onion and roughly chop (they will be blended with the sauce, so no need for perfect chopping here, but you still want even cooking). Add to the pan and fry off with a tiny bit of salt until translucent, about 10 minutes. Add the chili flakes, and tomato paste and continue to stir until the tomato paste has turned a deep, dark red. Add the vodka until evaporated
- In a highspeed blender, add the onions, garlic mixture, roasted red peppers, water, vegetable stock, and ricotta. Blend until silky smooth and creamy. Do a taste test and adjust final seasonings
- To serve, drain the pasta liquid, reserving some for the sauce. Add the sauce to the pasta and mix under with a little bit of the pasta water. Serve additional chili flakes, black pepper, or parmigiano and a side salad. Enjoy!
Notes
- You could also add a 1/2 tsp of smoked paprika in order to enhance the flavor of the roasted red pepper sauce
- If you are cooking for kids or do not want to cook with alcohol, 1/4 cup of water with a big dash of lemon added will do the same trick as the vodka, it enhances the flavor profile
- If you want to roast your own red peppers, you totally can by using an open flame, or the oven at high temperature, and charring the skin before peeling it off, including taking out the seeds. This will take slightly more time than the jar version, though
