Pasta Con Peperone Rosso (With Red Bell Pepper)

This vegetarian pasta dish with vitamin-rich red bell pepper and two cheeses is easy to make.

Servings: 4-6

Cook Time: 30 minutes

Pair With: Sangiovese or Sangiovese-based wine like Vino Nobile.

Source: Recipe courtesy Tama Takahashi, Touring & Tasting Food Editor


1 pound dry fettucine
4 tablespoons butter
1/2 cup onion, chopped small
3 cloves garlic, minced
3 red bell peppers, sliced into 2" x 1/4" slices
1/2 cup vegetable or chicken broth
1/2 cup ricotta
1 cup grated Parmesan, plus extra for sprinkling later
2 tablespoons minced fresh basil
salt and pepper, to taste


Cook pasta in salted water according to package directions. Do not rinse.

Over medium heat, melt 2 tablespoons of the butter in a large pan. Add the onions, garlic and red bell pepper. Sauté until the onions are translucent. Add the broth and cook for 3-4 minutes. Add the ricotta and Parmesan, stirring them in until they melt and create a sauce. Add the parsley, basil, then salt and pepper to taste.

Stir the hot pasta into the sauce and serve with extra Parmesan.




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