Roasted Red Bell Pepper and Ricotta Rigatoni is a vibrant and creamy pasta dish that combines the natural sweetness of roasted red bell peppers with the velvety richness of ricotta cheese. The dish starts by roasting red bell peppers to enhance their smoky, caramelized flavor, which forms the base of the sauce. The peppers are then blended with sautéed onions, garlic, chicken broth, and ricotta cheese to create a luscious, perfectly balanced sauce that clings beautifully to the ridged rigatoni noodles.
Roasting the peppers is a critical step in developing the flavor of this dish. Roasting softens the peppers and caramelizes their sugars, creating a deep, sweet taste that forms the base of the sauce. Adding onions and garlic, sautéed in extra virgin olive oil until golden and fragrant, brings savory depth to the sauce.
Ricotta cheese lends a creamy texture that elevates the roasted red pepper sauce. Its mild, slightly sweet flavor balances the smoky and caramelized notes of the roasted peppers while adding a luxurious element to the sauce. Unlike heavier cream-based sauces, ricotta provides a lighter creaminess that allows the natural flavors of the peppers to shine through. When blended into the sauce, ricotta creates a smooth, cohesive consistency that clings to the rigatoni, ensuring every bite is infused with its signature creaminess.
Chicken broth is added during blending to balance the sauce’s richness. The broth lightens the sauce while maintaining its creamy texture, allowing the roasted peppers to remain the star of the dish. Adding grated Parmesan cheese toward the end adds a nutty, salty layer of flavor that perfectly complements the peppers’ sweetness. This cheese enhances the sauce’s creaminess and provides that savory, umami kick that elevates the entire dish.
With its tube shape and ridged surface, rigatoni is an ideal pasta choice for this sauce. Its ridges hold onto the sauce, ensuring every bite is flavorful. The rigatoni’s firm, al dente texture contrasts beautifully with the smooth, velvety sauce, creating a satisfying mouthfeel. As you toss the pasta in the sauce, the flavors meld together, coating each piece of rigatoni in a rich, creamy layer of roasted red pepper goodness.
Fresh chopped basil and an extra sprinkle of Parmesan cheese are added as garnishes to finish the dish. The basil brings a fresh, herbal note that cuts through the sauce’s richness, brightening the flavor. Its fragrant aroma complements the sweetness of the peppers and adds a pop of color to the dish. The additional Parmesan cheese provides a final burst of umami, making each bite a harmonious blend of sweet, savory, and creamy flavors.
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This versatile dish can easily be customized by adding proteins like grilled chicken, shrimp, or even Italian sausage for those who want a heartier meal. It can also be made vegetarian using vegetable broth instead of chicken broth. The roasted red pepper sauce is naturally creamy without heavy cream, making this a slightly lighter option than other pasta dishes.
Roasted Red Bell Pepper and Ricotta Rigatoni is perfect for any occasion, especially a cozy weeknight dinner. Its rich flavors, creamy texture, and vibrant color make it a standout pasta dish that’s both comforting and elegant. Plus, it’s easy to make with just a few simple ingredients, allowing you to bring bold, restaurant-quality flavors to your kitchen with minimal effort.
Roasted Red Bell Pepper and Ricotta Rigatoni
4
servings15
minutes45
minutes1
hourRoasted Red Bell Pepper and Ricotta Rigatoni is a creamy and vibrant pasta dish featuring roasted red bell peppers blended with ricotta cheese, creating a luscious sauce that clings perfectly to rigatoni. Balanced with savory garlic, onions, and Parmesan, this dish delivers a harmonious mix of smoky, sweet, and creamy flavors.
Ingredients
16 ounces rigatoni noodles
4 large red bell peppers
2 tablespoons extra virgin olive oil
1 small onion, chopped
3 cloves garlic, minced
1 cup ricotta cheese
1/2 cup chicken broth
1/2 cup Parmesan cheese, grated
to taste, salt and ground black pepper
for garnish, freshly chopped basil
Directions
- Roast the Red Peppers:
Preheat your oven to 450°F. Place whole red bell peppers on a baking sheet. Roast in the oven, turning occasionally, until the peppers are fully charred and blistered, 20-25 minutes. Remove from the oven and place in a bowl. Cover with plastic wrap or a lid and let the peppers steam for 10 minutes. Once cool enough to handle, peel off the charred skin, remove the stems and seeds, and roughly chop the peppers. - Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain the pasta and reserve 1/2 cup of pasta water. - Make the Roasted Red Pepper and Ricotta Sauce:
Heat extra virgin olive oil over medium heat in a large skillet. Add the chopped onion and garlic, sautéing until fragrant and softened, 2-3 minutes. Add the chopped roasted red bell peppers to the skillet. Pour in the chicken broth, and simmer for 5-6 minutes. Use an immersion blender or transfer the mixture to a blender and puree until smooth.
Return the sauce to the skillet over low heat. Stir in the ricotta cheese and half of the Parmesan cheese until fully incorporated and creamy. Season with salt and ground black pepper to taste. Adjust consistency with reserved pasta water if needed. - Combine and Serve:
Add the cooked rigatoni to the roasted red pepper sauce, tossing to coat evenly. Add reserved pasta water as necessary to adjust the consistency. Stir in most of the Parmesan cheese, reserving some for garnish.
Spoon a portion of the pasta into bowls. Sprinkle with chopped basil and the remaining Parmesan cheese.