This post is sponsored by Colavita. I’ve been looking for yummy ways to incorporate different veggies than we usually eat into our diet and this red pepper sauce is a new favorite. I love how roasting the peppers with onions and garlic deepens their flavors and that it’s as simple as blending everything together after that step. You can use fresh or frozen veggies to make this and the sauce can be made ahead and stored in the fridge or freezer, too. We mostly eat it as a sauce for pasta, though it’s so good you could use it as a dip for roasted sweet potatoes, Chicken Meatballs, Turkey Meatballs, or really anything that sounds yummy! This post is my latest collaboration with Colavita, my favorite source for Italian pantry staples. The company is family-owned and operated and makes pasta, olive oil, beans, sauces, and so much more. Use my exclusive code YUMMY25 in their online store for 25% off.
Ingredients You Need
Here’s a look at the ingredients you need to make this red pepper pasta to share with the kids. Sign up for our email updates to get tips and ideas sent to your inbox.
Red bell peppers: I like to make this with roughly diced fresh red bell peppers, but you could use frozen presliced ones, too, if desired.
Onion: I typically use yellow onion here, but white will also work. I like to add onion with the pepper since I find that it adds some sweetness and another layer of yummy flavor to the sauce. Garlic: We put a few cloves of garlic right onto the baking pan to roast with the peppers and onion, which makes the garlic slightly caramelized and sweet. This adds another delicious flavor to the sauce. Colavita Extra-Virgin Olive Oil: When roasting the vegetables, I toss it in extra-virgin olive oil to ensure that it cooks and browns evenly. The oil also goes into the blender and helps to create a sauce that coats the pasta nicely. Colavita pasta: I’m using the long fusilli pasta here, which is a really fun shape. You can use whichever pasta shape or size your family prefers. Ricotta cheese: To make the sauce creamy, we use some of the pasta cooking water and some ricotta cheese. I prefer to use full-fat ricotta. The flavor of the ricotta pairs so nicely with the roasted vegetables. (To make this recipe dairy-free, replace the ricotta with white beans.) Parmesan cheese, basil, cracked black pepper: You can add any of these ingredients on top of your pasta, optionally.
(This can be a delicious summer lunch idea paired with equally fresh tasting Lemon Yogurt Muffins or Pesto Meatballs.)
Step-by-Step Instructions
Below is an overview of the process involved in making this red pepper pasta so you know what to expect. Scroll down to the end of the post for the full information, including the amounts and the timing.
How to Store
Make the red pepper pasta sauce up to 5 days ahead of time and store in an airtight container in the refrigerator. Or, you can freeze it for up to a year in a small freezer container. Store leftover red pepper pasta and sauce in an airtight container in the fridge and reheat as you like.
Best Tips for Success
Dairy-free: Use an equal amount of drained and rinsed white beans in place of the ricotta cheese. Top servings with grated Parmesan cheese, fresh basil, cracked black pepper, or other garnishes as you like. Use any shape of pasta that you prefer. Cutting up long noodles may make them easier for little kids to eat. Add fully cooked chicken, shrimp, tofu, or warmed white beans to the red pepper pasta dish to add more protein. (Though know that each serving is a great source of plant-based protein as is!)
I’d love to hear your feedback on this post, so please comment below to share.
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This post was first published November 2023.
