A colorful Italian pasta featuring twisted casarecce coated in a silky roasted red pepper and ricotta sauce. Sweet roasted peppers, creamy ricotta, Parmigiano-Reggiano, and fresh basil create a rich sauce without using heavy cream.
Ingredients — Serves 4
- 400g casarecce pasta
- 3 large red bell peppers
- 200g whole-milk ricotta
- 50g Parmigiano-Reggiano, freshly grated
- 3 tbsp extra virgin olive oil
- 1 small garlic clove
- 10 fresh basil leaves
- ½–1 cup reserved pasta water
- Salt, to taste
- Freshly ground black pepper
- Chili flakes, optional
Instructions
1. Roast the peppers
Preheat the oven to 220°C (425°F).
Place the whole peppers on a baking tray and roast for 25–30 minutes, turning occasionally, until the skins are blistered and darkened.
Transfer them to a bowl and cover for 10 minutes. Peel away the skins and remove the stems and seeds.
2. Make the pepper sauce
Place the roasted peppers in a blender with the ricotta, garlic, several basil leaves, and 2 tablespoons of olive oil.
Blend until completely smooth and creamy. Season lightly with salt and black pepper.
3. Cook the casarecce
Bring a large pot of well-salted water to a boil.
Cook the pasta until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
4. Combine
Pour the roasted pepper sauce into a large skillet and warm it gently over low heat.
Add the casarecce and a small splash of reserved pasta water. Toss until the sauce coats every piece of pasta.
Remove the skillet from direct heat.
5. Add the Parmigiano
Gradually add the Parmigiano-Reggiano while tossing.
Add a little more pasta water as needed until the sauce becomes smooth, glossy, and creamy.
6. Serve
Divide among warm bowls.
Finish with fresh basil, freshly ground black pepper, a drizzle of extra virgin olive oil, and a little extra Parmigiano-Reggiano.
Chef’s Tip 🇮🇹
Let the roasted peppers cool slightly before blending them with the ricotta. This helps preserve the ricotta’s delicate flavor and produces a smoother sauce.
Avoid boiling the finished sauce — gentle heat is enough.
Final result: Al dente casarecce wrapped in a velvety roasted pepper and ricotta sauce with sweet, smoky notes, fresh basil, and Parmigiano-Reggiano. 🌶️🌿🧀🍝
