This is creamy roasted red pepper sauce is a great recipe for the nights you want a quick meal. Just cook the pasta and warm the ingredients. The combination of red peppers, basil, parmesan, and ricotta creates a savory and slightly smoky flavor to the sauce.
Why This Recipe Works
This recipe is made with just a few staples and can be ready in as much time as it takes to cook the pasta. As a bonus, this low-cook pasta sauce is made without tomatoes! Perfect weeknight dinner.
Table of Contents
1 cup dried farfalle (bow-tie pasta)
2 tablespoons Ricotta cheese, room temperature
2 tablespoon Parmesan Cheese, grated
1 tablespoon butter, softened at room temperature
1 clove of garlic, minced
¼ cup roasted red peppers, drained
⅛ teaspoon salt
¼ teaspoon crushed red peppers
10-12 fresh basil leaves, chopped
- Farfalle Pasta (Bow-tie): you can use spaghetti or linguine.
- Cheeses: a mix of parmesan and creamy ricotta cheese mixes well in the uncooked pasta sauce. The flavor of the two kinds of cheese balance the flavor well.
- Butter: Adds extra creaminess to the sauce and helps the cheese to stick to the pasta. You can also add a little olive oil.
- Garlic: Fresh minced garlic cloves.
- Roasted Red Peppers: What makes this pepper pasta sauce so fast is using jarred roasted or canned roasted red pepper. You can also roast your own peppers, just chop, toss in olive oil, sprinkle with salt, and roast for about 20 minutes.
- Salt: Brings out the flavor of the ingredients.
- Red pepper flakes: These add a bit of spice to the sauce and pair well with the roasted red peppers.
- Basil: Fresh, always fresh torn fresh basil for the best flavor.
Step by Step Recipe Directions
(Note: please see the recipe card at the bottom of the post for the complete written instructions.)
Cook the pasta according to package instructions. Drain, do not rinse, and set aside while you prepare the sauce.
Melt the butter in a 10-inch skillet or small french oven and sauté the garlic for about 30 seconds.
Stir in the ricotta and parmesan, basil, pepper flakes, and roasted red peppers. Stir for about 1 minute until creamy and warm.
Add the pasta and toss to coat.
Transfer pasta to a serving bowl, sprinkle with extra basil, and serve.
- The sauce can also be made in the microwave, just add all the ingredients into a serving bowl and microwave until the butter is melted. Add the pasta and stir to coat.
- If you can't find smaller jars of roasted red peppers then any remaining red peppers can be used in a tasty sausage and pepper stew. You can also roast your own very easily.
How to Store Leftovers
Cover with plastic wrap and store in the refrigerator for up to two days. To reheat, sprinkle the pasta with a little olive oil, stir, and microwave for about 30 seconds or until warm.
Frequently Asked Question
An equal amount of olive oil also works well.
Ricotta and Roasted Pepper Sauce
- 1 cup dried farfalle bow-tie pasta
- 2 tablespoons Ricotta cheese room temperature
- 2 tablespoon Parmesan Cheese grated
- 1 tablespoon butter softened at room temperature
- 1 clove of garlic minced
- ¼ cup roasted red peppers drained
- ⅛ teaspoon salt
- ¼ teaspoon crushed red peppers
- 10-12 fresh basil leaves chopped
- Cook the pasta according to package instructions. Drain, do not rinse, and set aside while you prepare the sauce.
- In a small saucepan or french oven,melt the butter and cook the garlic for about 45 seconds.
- Add the ricotta, parmesan, roasted peppers, and salt. Cook on low for 1-2 minutes to heat the sauce to warm. Alternately you can add the ingredients to a microwave-safe bowl and heat the sauce for about 20-30 seconds.
- Add the pasta to the serving bowl and toss to coat. Sprinkle the basil on the pasta and serve immediately.