Pasta with Roasted Peppers and Ricotta: Recipe & Perfect Wine Pairings

Introduction

Few dishes capture the heart of modern comfort food like Pasta with Roasted Peppers and Ricotta. With its vibrant colors, sweet roasted bell peppers, and creamy ricotta, this recipe isn’t just a weeknight favorite—it’s an invitation to slow down, savor, and celebrate the art of food and wine pairing. Whether you’re planning a cozy dinner for two or hosting friends, the allure of this pasta lies in its simple luxury. And when paired with the perfect glass of wine, the experience becomes truly unforgettable. If you’ve ever wondered what wine goes with Pasta with Roasted Peppers and Ricotta, or searched for the best wine recommendation for this recipe, you’re in the right place. Let’s unlock the secrets to this perfect match.

About This Dish

Pasta with Roasted Peppers and Ricotta draws inspiration from classic Mediterranean flavors, fusing Italian tradition with American culinary creativity. Roasted red peppers—naturally sweet and smoky—are a staple in both Italian and American kitchens, beloved for their depth of flavor and visual appeal. Ricotta, with its signature creaminess, has roots dating back to ancient Rome and remains a favorite in Italian-American homes across the United States.

This dish stands out for its balance of freshness and richness. The roasted peppers bring a subtle sweetness and gentle acidity, while the ricotta offers a luscious, mellow backdrop. Together, they create a sauce that’s both light and satisfying, perfect for any season. In multicultural American food culture, Pasta with Roasted Peppers and Ricotta has become a go-to for those seeking comfort without heaviness, delivering a restaurant-worthy experience at home.

What makes this recipe truly special is its versatility. It’s vegetarian, nut-free, and crowd-pleasing—ideal for weeknight dinners, special occasions, or casual gatherings. And as American wine culture grows, more home cooks are seeking the ultimate wine pairing to elevate dishes like this, turning an everyday meal into a celebration.

Key Ingredients & Their Role

The magic of this dish lies in how each ingredient brings out the best in the others—especially when thinking about wine for Pasta with Roasted Peppers and Ricotta.

• Pasta (Fettuccine or Tagliatelle): These broad, silky noodles cradle the creamy sauce, ensuring every bite is perfectly coated. Their neutral flavor allows the sweet pepper and ricotta to shine.
• Red Bell Peppers: Roasting intensifies their natural sweetness and adds a subtle smokiness. The acidity and freshness of bell peppers balance the creamy elements and set the stage for a harmonious wine pairing.
• Ricotta Cheese: Adds gentle, creamy richness without overpowering the dish. Ricotta’s mild flavor acts as a canvas for the roasted peppers, while its slightly tangy character pairs beautifully with wines that have bright acidity or a touch of minerality.
• Olive Oil & Garlic: Extra virgin olive oil lends a fruity note and silkiness, while garlic provides aromatic depth. Both are classic Mediterranean building blocks that support a wide range of wine styles.
• Heavy Cream & Parmesan: These ingredients bring richness and umami, making the sauce extra velvety. Parmesan’s nutty, salty edge is especially wine-friendly, enhancing both reds and whites.
• Basil: Optional, but fresh basil adds an herbal lift and color, playing well with wines that have herbal or floral notes.

When considering wine pairing, the key is to match the freshness and creaminess of the sauce. Wines with good acidity, moderate body, and either subtle fruitiness or a gentle minerality tend to be the perfect match. The roasted peppers’ sweetness and ricotta’s mildness welcome both crisp whites and vibrant, low-tannin reds.

Recipe

Ingredients:

• 400g Pasta (preferably fettuccine or tagliatelle)
• 3 (medium-sized) Red bell peppers
• 250g Ricotta cheese
• 3 tbsp Olive oil (extra virgin)
• 2 Garlic cloves (finely chopped)
• 100ml Heavy cream
• 50g Parmesan cheese (finely grated)
• 10 (optional) Fresh basil leaves (for garnish)
• to taste Salt
• to taste Black pepper (freshly ground)

Instructions:

1. Preheat the oven to 200°C (392°F) and line a baking tray with parchment paper.
2. Wash and dry the red bell peppers. Cut them in half and remove seeds and stems, then place them cut-side down on the prepared baking tray.
3. Roast the red bell peppers in the middle of the oven for 25–30 minutes, or until the skin is charred and blistered. Remove from the oven and place the peppers in a bowl. Cover with plastic wrap and let them steam for 10 minutes.
4. While the peppers are roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
5. Once the peppers are cool enough to handle, peel off the skins and roughly chop the flesh.
6. Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the finely chopped garlic cloves and sauté for 1–2 minutes, or until fragrant but not browned.
7. Add the roasted red peppers to the skillet and cook for another 2 minutes. Use a blender or food processor to blend the mixture into a smooth sauce. Add the heavy cream and blend again until fully combined.
8. Return the sauce to the skillet and add the ricotta cheese. Stir over medium-low heat until the ricotta is fully incorporated. Add 1/4–1/2 cup of the reserved pasta water to achieve your desired sauce consistency. Season with salt and freshly ground black pepper to taste.
9. Add the cooked pasta to the skillet and toss until well coated with the sauce. If needed, add more reserved pasta water to loosen the sauce.
10. Divide the pasta among four plates. Garnish with a drizzle of olive oil, finely grated Parmesan cheese, and fresh basil leaves, if using. Serve immediately.

Nutrition Facts (per serving):

• Calories: 480 kcal
• Protein: 15.0g
• Fat: 18.0g
• Carbohydrates: 60.0g
• Salt: 1.7g

Dietary Information: Contains gluten, Contains dairy, Nut-free

Perfect Wine Pairings

If you’re searching for the perfect wine pairing for this recipe, you’re not alone. The best wine for Pasta with Roasted Peppers and Ricotta brings out the dish’s freshness, balances its creamy sauce, and elevates the sweet, smoky pepper notes. Here’s how to discover your perfect match, with bottles easily found at Total Wine, Trader Joe’s, BevMo, and local wine shops across the U.S.

What to Look for in a Wine Pairing

• Acidity: Creamy sauces and sweet peppers need a wine with lively acidity to refresh the palate.
• Medium Body: The sauce is rich, but not heavy—opt for wines that are neither too light nor too bold.
• Low to Moderate Tannins: High-tannin reds can overpower the delicate sauce. Aim for fresh, juicy reds or structured whites.
• Fruit and Minerality: Wines with red fruit, citrus, or mineral notes harmonize with the dish’s flavors.

Top Wine Recommendations

1. Pinot Noir (California or Oregon) A classic, food-friendly red, Pinot Noir’s bright cherry and raspberry notes complement the sweetness of roasted peppers, while its silky texture doesn’t overwhelm the ricotta. Look for bottles from Sonoma, Santa Barbara, or Willamette Valley—many in the $18–$28 range at Total Wine or Trader Joe’s.

2. Chardonnay (Unoaked or Lightly Oaked, California or Burgundy) A crisp, unoaked Chardonnay highlights the creaminess of the sauce with flavors of green apple, citrus, and sometimes a subtle mineral finish. Try a Sonoma Coast or Mendocino Chardonnay, or a white Burgundy from France. Expect to pay $15–$25 for a quality bottle.

3. Vermentino (Italy or California) This zesty Italian white is gaining popularity in the U.S. Its citrus and herbal notes make it a brilliant wine pairing for Pasta with Roasted Peppers and Ricotta. Vermentino’s lively acidity and slight salinity will cut through the rich sauce. Check your local BevMo or Total Wine for options from Sardinia or Paso Robles ($16–$22).

4. Rosé (Provence, California, or Spanish Rosado) A dry, vibrant rosé is a versatile wine recommendation for this dish. With flavors of wild strawberry, watermelon, and a refreshing finish, rosé matches both the creamy and sweet aspects of the pasta. Find well-priced rosés at Trader Joe’s (often under $15) or explore Spanish Rosado for something different.

Bonus: If you enjoy European imports, a Spanish Garnacha or French Grenache-based blend (Côtes du Rhône) offers juicy red fruit and subtle spice, working beautifully with the sauce’s depth.

No matter your choice, Vinomat makes it easy to discover the perfect match for your Pasta with Roasted Peppers and Ricotta, suggesting bottles tailored to your taste and local availability.

Cooking Tips & Techniques

Mastering this recipe is about coaxing out the best flavors from simple ingredients. Here are expert tips for a flawless result:

• Roast Peppers Thoroughly: Don’t rush the roasting step—fully blistered skins mean maximum sweetness and easy peeling. Steaming the peppers in a bowl with plastic wrap is key for effortless skin removal.
• Blend for Silky Sauce: For the creamiest texture, blend the roasted peppers with cream until totally smooth before adding ricotta. This step ensures a luxurious, cohesive sauce that clings to every strand of pasta.
• Reserve Pasta Water: The starchy cooking water is your secret weapon for adjusting sauce consistency, making it glossy and perfectly clingy.
• Season in Layers: Add salt and pepper at multiple stages—when roasting peppers, blending sauce, and just before serving—to bring out each ingredient’s flavor.
• Don’t Overcook Pasta: Aim for al dente so the noodles hold up in the rich sauce. Overcooked pasta can become mushy once tossed.

Common Mistakes to Avoid:

• Skipping the steam-and-peel step for peppers (leads to tough skins)
• Forgetting to reserve pasta water
• Overheating ricotta (can cause graininess—stir gently over low heat)

Serving Suggestions

For a restaurant-worthy experience at home, serve Pasta with Roasted Peppers and Ricotta in wide, shallow bowls to showcase the silky sauce and vibrant colors. Top with a generous shower of finely grated Parmesan, a drizzle of high-quality olive oil, and a scatter of fresh basil leaves for freshness and aroma.

Pair the dish with a crisp green salad—think arugula, shaved fennel, or baby spinach—and a loaf of rustic bread to soak up any extra sauce. Set the mood with relaxed lighting, your favorite playlist, and, of course, a perfectly chilled bottle of your chosen wine pairing.

Whether it’s a casual family meal or an elegant dinner party, this dish invites everyone to linger at the table, sharing stories and savoring each bite with the ideal glass of wine by their side.

Conclusion

Pasta with Roasted Peppers and Ricotta is more than a recipe—it’s a celebration of color, flavor, and the joy of food and wine pairing. With just a handful of fresh ingredients and a thoughtful wine recommendation, you can transform an ordinary evening into a memorable occasion. Ready to discover your perfect match? Download Vinomat and unlock the world of wine for Pasta with Roasted Peppers and Ricotta, tailored to your taste and local shops. Cheers to great food, great wine, and even better company!