With a simple, yet super flavorful sauce and an easy method that can be done ahead of time, this Red Pepper Pasta is a favorite family dinner to share.
– Red bell peppers – Onion – Garlic – Colavita Extra-Virgin Olive Oil – Colavita pasta – Ricotta cheese – Parmesan cheese, basil, cracked black pepper
Preheat the oven to 425 degrees F. Place the peppers, onions, and garlic on a half or quarter baking sheet. Drizzle with olive oil and salt and toss to coat.
Roast until the vegetables are tender and golden brown, about 24-26 minutes. Meanwhile, bring a large pot of salted water to a boil over high heat.
Cook the pasta according to package directions. Remove 1 cup of the pasta cooking water and set aside to reserve. Drain the pasta, and return it to the pot.
Transfer the roasted vegetables to a blender with the ricotta cheese. Blend until smooth and creamy, adding as much of the pasta cooking water as needed to make a smooth sauce.
Add as much of the sauce to the cooked pasta as you like and toss to coat. Serve immediately with fresh basil, grated Parmesan cheese, and/or black pepper as you like.
Make the sauce up to 5 days ahead of time and store in an airtight container in the refrigerator. Or, you can freeze it for up to a year in a small freezer container.
Store leftover pasta and sauce in an airtight container in the fridge. Dairy-free: Use an equal amount of drained and rinsed white beans in place of the ricotta cheese.