Penne with Roasted Red Peppers and Ricotta
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Source: https://recipheon.com/en/recipes/main-dishes/penne-with-roasted-red-peppers-and-ricotta
About this recipe
Penne with roasted red peppers and ricotta is a creamy, mild dinner with a flavorful pepper base. Roasted peppers bring sweetness and a lightly smoky note, ricotta softens the sauce and gives it a delicate texture, and garlic adds savory depth. Warm the peppers with olive oil and garlic before adding the ricotta to build more aroma. A few tablespoons of pasta cooking water bring the ricotta and other ingredients together without making the sauce heavy. Serve immediately, while the penne is evenly coated in the creamy roasted pepper sauce.
Ingredients
Servings: 3
250 g penne pasta
2 previously roasted and peeled red peppers
120 g ricotta
1 garlic clove
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
Steps
Cook the penne until al dente, reserving some of the cooking water to turn the ricotta and roasted peppers into a creamy sauce.
Heat the olive oil in a skillet. Add the sliced roasted peppers and garlic, then cook for 2–3 minutes, until warmed through and fragrant.
Add the ricotta, 1/4 teaspoon salt, and 1/8 teaspoon black pepper, then gradually pour in the reserved pasta water until the sauce is creamy but still light.
Add the penne to the roasted pepper and ricotta sauce, then toss until the sauce evenly coats the pasta.
Serve immediately, while the ricotta forms a light, creamy sauce and the roasted peppers are warm and sweet.
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