Print

Creamy Roasted Red Pepper Penne with Easy Whipped Ricotta

creamy roasted red pepper penne - featured image
Print Recipe

A comforting and flavorful penne pasta dish featuring a smoky roasted red pepper sauce topped with light, fluffy whipped ricotta. Perfect for quick weeknight dinners with a fresh, sophisticated twist.

Ingredients

Scale
  • 3 large red bell peppers, roasted, peeled, and seeded (or high-quality jarred roasted peppers)
  • 12 ounces penne pasta, cooked al dente
  • 1 cup whole milk ricotta cheese (about 240 grams)
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil, plus extra for drizzling
  • 1 tablespoon fresh lemon juice
  • ½ cup freshly grated Parmesan cheese (about 50 grams)
  • ¼ teaspoon crushed red pepper flakes (optional)
  • A handful fresh basil, chopped (or substitute with fresh parsley)
  • Salt and freshly ground black pepper, to taste
  • ½ cup vegetable or chicken broth (120 ml), to thin sauce if needed

Instructions

  1. Preheat oven to 450°F (230°C). Place whole red peppers on a lined baking sheet and roast for 25–30 minutes, turning every 8–10 minutes, until skins are charred and blistered.
  2. Transfer hot peppers to a heatproof bowl and cover with plastic wrap or kitchen towel. After 15 minutes, peel off skins, then remove seeds and stems without rinsing.
  3. In a blender or food processor, combine peeled peppers, garlic, 3 tablespoons olive oil, lemon juice, and a pinch of salt. Blend until smooth. Add up to ½ cup broth if sauce is too thick.
  4. Bring a large pot of salted water to a boil. Cook penne pasta until al dente, about 10–12 minutes. Reserve ½ cup pasta water before draining.
  5. While pasta cooks, place ricotta in a mixing bowl. Whip with hand or stand mixer on medium speed for 2–3 minutes, gradually adding 1 tablespoon olive oil and a pinch of salt until fluffy.
  6. Return drained penne to pot or skillet over low heat. Pour in roasted red pepper sauce and toss gently to coat. Use reserved pasta water if needed to adjust consistency. Stir in Parmesan cheese and crushed red pepper flakes if using.
  7. Serve pasta in bowls. Dollop whipped ricotta on top. Sprinkle with chopped basil and extra Parmesan if desired. Drizzle with olive oil for shine and flavor.

Notes

[‘Do not rinse roasted peppers after peeling to preserve smoky flavor.’, ‘Whip ricotta while pasta cooks to save time.’, ‘Add reserved pasta water or broth gradually to adjust sauce thickness.’, ‘Add ricotta on top or fold in gently off heat to prevent curdling.’, “Use whole milk ricotta for best texture; cold ricotta whips better but don’t chill too long.”, ‘Jarred roasted peppers can be used as a time-saving substitute.’, ‘For vegan version, substitute ricotta with whipped silken tofu or cashew cream and use vegan pasta.’]

Nutrition

Keywords: roasted red pepper pasta, creamy penne, whipped ricotta, easy pasta recipe, weeknight dinner, vegetarian pasta, smoky red pepper sauce

Find it online: https://twinkletaste.com/creamy-roasted-red-pepper-penne-recipe-with-easy-whipped-ricotta-steps/