Pasta with bell pepper and ricotta cream

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Pasta with bell pepper and ricotta cream
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it br es fr de
516
Calories per serving
  • Vegetarian
  • Energy Kcal 516
  • Carbohydrates g 75.9
  •   of which sugars g 11.9
  • Protein g 16.7
  • Fats g 16.2
  •   of which saturated fat g 6.08
  • Fiber g 5.5
  • Cholesterol mg 36
  • Sodium mg 1045
  • Difficulty: Easy
  • Prep time: 10 min
  • Cook time: 20 min
  • Serving: 2
  • Cost: Average

PRESENTATION

Recipe by
Cinzia Gullà

In Southern Italy, they really know how to whip up a pasta with ricotta and pepper sauce that feels like summer on a plate. And here's the thing, the combo of sweet red peppers with rustic sheep’s milk ricotta? It is got this kind of creamy smoothness that's hard to beat. Really, it's like magic. When you sit down to a bowl, those bright colors just pop—so so inviting—and every bite is full of that fresh, tender flavor that Southern Italian food is known for. Sometimes, you'll find folks tossing in extras like grilled sausage, crispy pancetta, or even a bit of pepper pesto for some kick. But at its heart, this is a super simple and really really satisfying creamy ricotta pasta that brings a little sunshine to any table.

Different towns have their own spin, too. In some places, they’ll swap in Taleggio or caciotta for an even richer taste—way way richer—or throw in tuna, olives, or toasted almonds for a bit of crunch and a salty twist. It's one of those roasted red pepper pasta recipes that works great as a quick dinner and fits right in with all those easy summer meals people love. No question, that moist, silky sauce hugs the pasta just right, making every forkful golden and full of those good Southern vibes. With so many ways to change things up, it’s no wonder this dish shows up at family lunches, backyard parties, and just about anywhere folks want something hearty and fresh. Whether you stick with the basic version or try a few local tricks, it’s the kind of food that turns a simple night into something a bit special. Plus, since it’s one of those easy pasta recipes that doesn’t take long, you end up with more time to hang out and enjoy what's around the table.

In Southern Italy, this dish often includes grilled red peppers, enhancing its rich, smoky flavor—seriously good stuff. It's a true nod to the region’s love for bright, bold ingredients that make every meal feel like a celebration. Many locals swear by adding crunchy almonds or juicy olives for that perfect mix of textures. And let's not forget, pasta with ricotta and pepper sauce is just as beautiful to look at as it is delicious to eat, making it a tasty centerpiece at any gathering. Whether you're enjoying it by the sea or at a rustic countryside table, this dish captures the heart of Southern Italian cuisine—simple, flavorful, and always made with love.

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INGREDIENTS
516
Calories per serving
Mezze Maniche Rigate pasta 5.6 oz (160 g)
Red peppers 2 ¾ cups (250 g)
Sheep's milk ricotta cheese ½ cup (130 g)
Cherry tomatoes 2.5 oz (70 g)
Basil 6 leaves
Garlic 1 clove
Extra virgin olive oil to taste
Fine salt to taste
Preparation

How to prepare Pasta with bell pepper and ricotta cream

To prepare pasta with bell pepper and ricotta cream, first wash the bell peppers, remove the top with the stalk, cut them in half, and remove the seeds inside. Then slice them into strips 2. Wash and cut the cherry tomatoes in half 3.

In a pan, heat a drizzle of olive oil with a clove of garlic for 2-3 minutes over low heat 4. Add the bell peppers and cherry tomatoes 5, salt, cover with a lid 6, and cook for 10 minutes. Place a pot full of salted water on the stove and bring it to a boil.

When the cooking is done, remove the garlic 7 and set aside. Cook the pasta until al dente 8. Meanwhile, thoroughly mash the ricotta with a fork 9.

Pour the bell peppers and tomatoes into a tall glass 10, add the basil leaves 11, and blend with an immersion blender 12.

You need to obtain a smooth cream 13. Pour the cream into the pan used for cooking the vegetables 14 and drain the pasta here as well 15.

Add the ricotta 16 and toss everything just long enough to mix the seasoning 17. Serve the pasta with bell pepper and ricotta cream piping hot 18.

Storage

We recommend consuming the pasta with bell pepper and ricotta cream immediately. You can prepare the cooked vegetables in advance.

Advice

For a milder flavor, you can use cow ricotta.

For the translation of some texts, artificial intelligence tools may have been used.
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