Creamy Tomato and Red Pepper Pasta with Ricotta | CookOS

Creamy Tomato and Red Pepper Pasta

Name: Creamy Tomato and Red Pepper Pasta with Ricotta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 medium red bell pepper, stemmed and seeded; 8 oz ziti; 1 cup full fat ricotta cheese; ½ cup oil-packed sun dried tomatoes, rinsed; 1 tbsp extra virgin olive oil; ¼ cup packed fresh basil leaves; 2 tbsp grated Parmesan

This creamy tomato and red pepper pasta combines silky ricotta with sun-dried tomatoes and fresh basil for a vibrant Italian sauce. Whole roasted pepper pieces add texture and color throughout the dish.

🌍Italian 🥗Vegetarian 🏷️Family-friendly 🏷️10 ingredients or less 🏷️10 min prep Pasta

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🏷️

🏷️Sun dried tomatoes

Total

40 min

Servings

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 medium red bell pepper, stemmed and seeded
8 oz ziti
1 cup full fat ricotta cheese
½ cup oil-packed sun dried tomatoes, rinsed
1 tbsp extra virgin olive oil
¼ cup packed fresh basil leaves
2 tbsp grated Parmesan

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Instructions

1
Cut bell pepper into 1/2-inch pieces and place in a Suvie pan. Insert pan into the bottom zone of Suvie. Input settings, and cook now or schedule. Suvie Cook Settings - Bottom Zone: Roast at 400°F for 20 minutes, Top Zone: None
2
Place 8 oz ziti in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Suvie Starch Cooker Settings - Pasta, 4 cups, 10 minutes
3
After the pasta and peppers have finished cooking, transfer ¼ cup cooked red peppers, ricotta, sun dried tomatoes, olive oil, and 3 tbsp warm water to the bowl of a food processor. Pulse 10 times and then puree mixture for 1 minute or until smooth. Transfer ricotta mixture to a large bowl. Alternatively, finely chop ¼ cup cooked red peppers and sun dried tomatoes, and whisk together with ricotta, olive oil, and warm water in a large bowl. Season to taste with salt and pepper.
4
Transfer pasta and remaining peppers to the bowl with the ricotta. Stir to incorporate and season to taste with salt and pepper. Thin sauce with 2 or 3 tablespoons of warm water if desired. Divide pasta between bowls and garnish with basil and parmesan

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Tips & Notes

Pro tips

Rinse oil-packed sun-dried tomatoes thoroughly to control salt level and prevent the sauce from becoming greasy.
Fold ricotta in gently off heat to keep it creamy and prevent curdling; overheating breaks the emulsion.
Reserve 1/2 cup starchy pasta water before draining; use it to loosen the sauce if it thickens too much after mixing.
Tear fresh basil by hand rather than chopping to preserve its delicate flavor and prevent bruising.

Substitutions

Sun-dried tomatoes → oil-packed roasted red peppers or canned fire-roasted tomatoes (adjust liquid in sauce)
Full-fat ricotta → mascarpone or full-fat Greek yogurt (will be slightly thinner; simmer longer)
Ziti → penne, rigatoni, or linguine (shapes with similar sauce-holding capacity work best)
Fresh basil → fresh parsley or oregano (use 2 tablespoons; flavor will shift)

Storage & make-ahead

Store sauce and pasta separately in airtight containers for up to 3 days. Reheat sauce gently on the stovetop with a splash of water, then toss with reheated or fresh pasta.

Common Questions

Can I make this pasta ahead of time?

Yes. Store the sauce separately from cooked pasta in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water to loosen, then toss with fresh or reheated pasta.

What type of red bell pepper works best?

Use fresh, firm red bell peppers with thick walls. They roast evenly and hold their shape better than thinner-walled varieties.

Can I substitute the ricotta cheese?

Mascarpone, heavy cream, or full-fat Greek yogurt can work, though ricotta gives the best texture. Cream-based alternatives will be looser; adjust thickness by simmering longer.

How do I prevent the ricotta from clumping?

Stir ricotta into the warm sauce off heat or over low heat, folding gently. Do not boil the sauce once ricotta is added.

Can I use fresh tomatoes instead of sun-dried?

Fresh tomatoes lack the concentrated depth. Use 1 cup fresh tomatoes plus 2 tablespoons tomato paste, or substitute 1/2 cup drained canned tomatoes for the sun-dried variety.