Roasted Red Bell Pepper and Ricotta Rigatoni is a vibrant, creamy pasta dish that showcases the natural sweetness of roasted red bell peppers and the silky texture of ricotta cheese. The sauce starts with oven-roasted red bell peppers, which develop a smoky, caramelized depth that elevates the dish’s flavor profile. These peppers blend with sautéed onions, garlic, chicken broth, and ricotta cheese to create a luscious, well-balanced sauce that perfectly coats rigatoni’s ridged surface. Unlike traditional cream-based pasta sauces, this dish achieves its luxurious texture without heavy cream, offering a slightly lighter yet equally satisfying option.
Why You’ll Love This Recipe
- Rich, creamy texture without heavy cream, thanks to ricotta cheese
- Smoky-sweet roasted red pepper sauce bursting with flavor
- Versatile and customizable—add grilled chicken, shrimp, or Italian sausage for protein
- Simple ingredients that deliver restaurant-quality results
- Perfect for both cozy weeknight dinners or elegant entertaining
The Secret to an Irresistible Roasted Red Pepper Sauce
Roasting the red bell peppers is the cornerstone of this dish’s distinctive flavor depth. The high heat softens the peppers, caramelizes their natural sugars, and brings out their smoky-sweet essence, creating the foundation of the sauce. Sautéed onions and garlic, cooked in extra virgin olive oil until fragrant, provide a savory backbone that perfectly complements the peppers’ natural sweetness.
Ricotta cheese serves as the crucial element for achieving the dish’s signature creaminess. Its mild, slightly sweet flavor balances the deep, roasted notes of the peppers while delivering a light, velvety texture. Unlike heavier cream-based sauces, ricotta allows the peppers’ natural flavors to take center stage. When blended together, the sauce reaches a smooth, cohesive consistency that wraps around each piece of rigatoni perfectly.
To enhance richness while maintaining balance, chicken broth joins the blend. This addition keeps the sauce creamy yet light in texture. For a vegetarian version, simply substitute vegetable broth without compromising on flavor. A finishing touch of grated Parmesan cheese adds depth with its nutty, umami-rich profile, making each bite more satisfying than the last.
Rigatoni: The Perfect Pasta Choice
Rigatoni’s tube shape and ridged surface make it the perfect pasta for this sauce. The ridges capture the roasted red pepper sauce beautifully, ensuring each bite delivers creamy, smoky flavor. Its firm, al dente texture creates a delightful contrast with the smooth, velvety sauce, giving every forkful a satisfying mouthfeel.
SUGGESTED RECIPE: Scallop and Mushroom Rigatoni Alfredo
If you’re drawn to the creamy, velvety texture of Roasted Red Bell Pepper and Ricotta Rigatoni, you’ll love Scallop and Mushroom Rigatoni Alfredo. This dish brings together perfectly seared scallops, savory mushrooms, and a rich, garlicky Alfredo sauce that clings beautifully to every bite of pasta. It’s a luxurious yet comforting option, perfect for those who enjoy bold flavors and an indulgent, restaurant-quality meal at home.
Finishing Touches for the Best Flavor
A final sprinkle of freshly chopped basil and extra Parmesan cheese elevates this dish. The basil introduces a bright, herbal freshness that balances the richness of the sauce, while Parmesan adds another layer of savory umami. Together, they complete a balanced, creamy, and flavor-packed pasta dish that feels simultaneously comforting and elegant.
Make It Your Own
- For added protein, toss in grilled chicken, shrimp, or sautéed Italian sausage.
- Make it vegetarian by using vegetable broth instead of chicken broth.
- Add a little heat with extra red pepper flakes for a spicy kick.
- Swap ricotta for mascarpone for an even richer, silkier sauce.
This creamy, smoky, and satisfying pasta dish combines simple, wholesome ingredients into a meal that’s both indulgent and fresh. Whether you’re whipping up a quick weeknight dinner or preparing something special for guests, this rigatoni with roasted red pepper and ricotta sauce will undoubtedly impress everyone at your table.
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.
SUGGESTED RECIPE: Italian Chicken Sausage and Creamy Roasted Red Pepper Rigatoni
If you’re craving more bold, creamy pasta dishes, Italian Chicken Sausage and Creamy Roasted Red Pepper Rigatoni is a must-try. This dish combines savory Italian chicken sausage with a smoky, velvety roasted red pepper sauce, creating a perfect balance of richness and spice. It’s a satisfying, flavor-packed alternative that delivers the same comforting creaminess with a deeper, more robust taste.
