Creamy Bell Pepper Pasta: A Simple Pasta That Feels Special
Sometimes the best pasta dishes are the ones made with the simplest ingredients. This sweet and spicy creamy bell pepper pasta is proof that a few vegetables and some pantry staples can turn into a rich, comforting meal. The bell peppers cook slowly until soft and slightly caramelized, bringing out their natural sweetness before being blended into a smooth and velvety sauce.
What makes this dish so satisfying is the contrast of flavors. The sweetness of the red and yellow peppers pairs beautifully with the creaminess of ricotta and Parmesan, while a touch of peperoncini adds a little kick that keeps every bite interesting.
Creamy bell pepper pasta: Easy, Affordable, and Perfect for Busy Days
This recipe is also one of those great budget-friendly pasta dishes that doesn’t require expensive ingredients. Bell peppers, onion, garlic, and a few dairy staples are all you need to create a sauce that tastes like it took much longer to make. It comes together quickly, making it perfect for busy weeknights when you want something homemade without spending too much time in the kitchen. Because the sauce is blended until creamy, it coats the pasta beautifully and feels surprisingly rich even though it’s made with simple ingredients. It’s the kind of recipe that looks colorful and vibrant on the plate but is incredibly easy to prepare.
Adjust the Spice to Your Taste 🌶️🌶️
Another thing I love about this creamy bell pepper pasta is how easy it is to adjust the heat level. The fresh peperoncini add a subtle spicy note that balances the sweetness of the peppers. If you prefer a milder flavor, you can simply use one peperoncino instead of two, or remove them entirely for a completely sweet and creamy pepper sauce.This flexibility makes the dish perfect for families or anyone who prefers a gentler spice level. Whether you enjoy it spicy or mild, the creamy pepper sauce will still be packed with flavor and make a beautiful, comforting bowl of pasta.
Creamy Sweet and Spicy Pasta
This sweet and spicy creamy bell peppers pasta is a simple dish made with roasted-style bell peppers blended into a silky sauce with ricotta, milk, and Parmesan.
4
servings10
minutes25
minutesKeep the screen of your device on
Ingredients
2 2 Large Red Bell Peppers
2 2 Large Yellow Bell Peppers
2 2 Red Peperoncini, Fresh
1 1 Clove of Garlic
4 oz 0.11 l Whole Milk
1/3 cup 78.07 ml Ricotta
1/3 cup 33 g Parmesan Cheese
1/2 1/2 Yellow Onion
3 tbsp 44.36 ml extra Virgin Olive Oil
Parsley for garnish
Directions
- Wash the red and yellow bell peppers. Remove the seeds and cut them into medium pieces. (1) Finely chop the onion and the garlic clove. Slice the fresh red peperoncini. (2-3)
- In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped onion and cook for about 3–4 minutes until it becomes soft and translucent. (4). Add the garlic and sliced peperoncini and cook for another minute until fragrant. (5)
- Add the chopped bell peppers to the pan and season lightly with salt. (7) Pour in 1 cup of water and let the peppers cook until the water completely evaporates. Add another cup of water and repeat the process, allowing the water to cook off each time, until the peppers become very soft. Once the peppers are tender, let any remaining liquid evaporate and continue cooking, stirring occasionally, until they begin to slightly caramelize.
- Transfer the cooked pepper mixture to a blender. (8) Add the whole milk and ricotta. (9) Blend until smooth and creamy.
- Pour the creamy pepper sauce back into the skillet over low heat. (10) Bring a large pot of salted water to a boil and cook your pasta according to the package instructions until al dente. Reserve about ½ cup of pasta water before draining.
- Add the drained pasta and toss well to coat. (11) Turn off the stove and stir in the grated Parmesan cheese and add a little reserved pasta water if needed to loosen the sauce.
- Plate the pasta and garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese. Serve immediately. (12)
