Red Pepper Pasta

This red pepper pasta is a DREAM. Honestly, you all know I love almost any pasta dish, but especially ones that are really saucy with goood flavor. This dish checks the boxes! I used to be really intimidated to make my own pasta sauces until I realized how simple it is, and how fun it can be to get creative with it. I like to take traditional dishes and give them a little flare, cue this insane sauce!

You start by adding tomatoes, red bell pepper, yellow onion, garlic, some seasonings, and olive oil to an 8x8 baking dish. Roast them up, and then add them to a blender with ricotta cheese and fresh basil. Simple enough, right? My favorite thing about dishes like this is that they truly are so low maintenance. Once you put the veggies in the oven to roast you can focus on other things, then come back and throw it all together!

You can find the video for this recipe here.

Chiocciole pasta - I think it’s really fun to get new pasta shapes that I’ve never used before! I was first drawn to chiocciole because of the cool shape, and when I read the package I found out it’s a good pasta to capture the sauce. I knew this would be perfect for this dish!

Red bell pepper - One red bell pepper really does add the perfect little kick to this pasta. It’s not spicy by any means, but it does add a flavor you aren’t expecting!

Yellow onion & garlic - Hard to make any pasta sauce without these two items. They made everything better!

Red chili pepper - Okay I only added 1/4 tsp (LOL), but if you like heat feel free to add more. I just can’t handle too much!

Fresh basil - Another ingredient that I just can’t imagine omitting in a pasta sauce. Basil smells so good and adds a freshness to the sauce.

Ricotta cheese - I love ricotta in this recipe because of the creaminess! It blends together beautifully and adds a mild cheese flavor without overpowering the other ingredients.

Parmesan cheese - Not required, but who doesn’t love some fresh parmesan grated right on top of their pasta dish.

Author: Leslie Bobo, RDN

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Red Pepper Pasta

This red pepper pasta is so creamy & dreamy! Full of flavor from the red bell pepper, garlic, and tomatoes to the fresh basil and ricotta. Mixed with pasta, it's a versatile meal everyone will love.

Ingredients

• 1 (16 oz) package chiocciole
• 4 tomatoes on the vine cut in half
• 1/2 yellow onion roughly chopped
• 1 red bell pepper roughly chopped
• 1 head garlic
• 1/4 cup olive oil
• 1/4 tsp red chili pepper
• 1/4 tsp parsley
• Salt & pepper
• 1/4 cup loosely packed fresh basil
• 8 oz ricotta
• Fresh parmesan

Instructions

1. Cook pasta according to package and set aside (drizzle with olive oil so it doesn’t stick).
2. Preheat oven to 450°F. Line an 8x8 baking dish with parchment paper. Add tomatoes, onion, and red bell pepper to the baking dish. Cut off the bottom 1/4 of the garlic head and add to dish. Top with olive oil, red chili pepper, parsley, and salt & pepper. Mix up and cover with foil. Roast for 30 minutes.
3. When you remove the pan from the oven, pour veggies and squeeze garlic cloves into a blender with ricotta and basil. Blend until smooth and pour over pasta.
4. Top with fresh parmesan and enjoy!

www.thegatheringpage.com/recipes/red-pepper-pasta

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