Pasta with roasted pepper tomato sauce

Jarred peppers and canned tomatoes make a silky, low-cost sauce for fusilli.

This recipe makes 4 servings and takes about 10 minutes to prepare plus 22 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out saucepan, blender, frying pan, colander. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

You will need: fusilli: 350 g (12 oz); olive oil: 15 ml (1 tbsp); onion, chopped: 150 g (5 oz); garlic cloves, chopped: 12 g (2 cloves); roasted red peppers from a jar, drained: 280 g (10 oz); canned chopped tomatoes: 400 g (14 oz); tomato purée: 30 g (2 tbsp); ricotta: 150 g (5 oz). Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• fusilli — 350 g / 12 oz
• olive oil — 15 ml / 1 tbsp
• onion, chopped — 150 g / 5 oz
• garlic cloves, chopped — 12 g / 2 cloves
• roasted red peppers from a jar, drained — 280 g / 10 oz
• canned chopped tomatoes — 400 g / 14 oz
• tomato purée — 30 g / 2 tbsp
• ricotta — 150 g / 5 oz

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Cook fusilli until tender and drain. Heat olive oil in the frying pan and soften onion for 5 minutes, then add garlic.

Step 2

Add roasted red peppers, canned chopped tomatoes, and tomato purée. Simmer for 8 minutes.

Step 3

Blend the pepper sauce carefully until smooth, return it to the pan, and stir in ricotta until creamy.

Step 4

Toss the fusilli through the sauce and heat for 1 minute before serving.

Cooking and safety check

Simmer the sauce until hot throughout; take care when blending hot liquids. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Cottage cheese can replace ricotta but makes a less smooth sauce; both contain milk. Use roasted yellow peppers for red peppers. Penne replaces fusilli. Use a dairy-free ricotta alternative for a milk-free dish after checking its label.

• Cottage cheese can replace ricotta but makes a less smooth sauce; both contain milk.
• Use roasted yellow peppers for red peppers.
• Penne replaces fusilli.
• Use a dairy-free ricotta alternative for a milk-free dish after checking its label.

Allergen notes

No major allergen is inherent in the core ingredients listed, but check every packaged ingredient and seasoning blend because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• Vent the blender lid and blend in batches.
• Drain jarred peppers well so the sauce is not watery.
• If the sauce is sharp, simmer it another 3 minutes before adding ricotta.

Leftovers and storage

Refrigerate cooled pasta for up to 3 days. Reheat slowly with 30 ml (2 tbsp) water until steaming.

Serving ideas

These sides and finishes suit pasta with roasted pepper tomato sauce without changing the recipe itself.

• Peas
• Garlic bread
• Mixed leaf salad

Frequently asked questions

Can I skip blending?

Yes; chop the peppers finely for a chunky sauce.

Can I freeze the sauce?

Freeze it before adding ricotta for the best texture.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.