Roasted Red Pepper Pasta with Broccoli & Parmesan Cheese

Roasted Red Pepper Pasta

with Broccoli & Parmesan Cheese

25 MIN
2 Servings
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    From the Test Kitchen

    To give this pasta irresistible depth of flavor, you’ll make a tomato and cream sauce featuring capers, garlic, sweet roasted peppers, and just a touch of Calabrian chile paste (for a mild kick). It’s tossed with lumaca rigata, which is perfect for catching every saucy bite. It's served alongside broccoli piled atop a delightful swoosh of creamy ricotta cheese.
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    • Nutrition
      PER SERVING
    • Calories
      770 Cals (est.)
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    ingredients
    Roasted Red Pepper Pasta with Broccoli & Parmesan Cheese
    Title
    • 6 oz Lumaca Rigata Pasta
    • ½ lb Broccoli
    • 2 cloves Garlic
    • ¼ cup Grated Parmesan Cheese
    • ¼ cup Cream
    • 1 oz Salted Butter
    • 2 Tbsps Tomato Paste
    • 1 Tbsp Capers
    • 1 oz Sliced Roasted Red Peppers
    • 1½ tsps Calabrian Chile Paste
    • ½ cup Part-Skim Ricotta Cheese
    time-saving
    tips & techniques
    Prepare & roast the broccoli
    1 Prepare & roast the broccoli

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook the pasta
    2 Cook the pasta

    Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, peel and roughly chop 2 cloves of garlic. Finely chop the peppers. In a bowl, combine the ricotta, half the parmesan, and a drizzle of olive oil. Season with salt and pepper.

    Make the sauce
    4 Make the sauce

    In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the capers, chopped garlic, and chopped peppers; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Add the cream (carefully, as the liquid may splatter) and 1/4 cup of water. Stir to combine. Taste, then season with salt and pepper if desired.

    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pan of sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated and combined (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Divide the seasoned ricotta between two dishes; spread into an even layer. Top with the roasted broccoli. Serve the finished pasta with the finished broccoli on the side. Garnish with the remaining parmesan. Enjoy!

    Tips from Home Chefs

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    Prepare & roast the broccoli
    1 Prepare & roast the broccoli

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Cook the pasta

    Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

    Cook the pasta
    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, peel and roughly chop 2 cloves of garlic. Finely chop the peppers. In a bowl, combine the ricotta, half the parmesan, and a drizzle of olive oil. Season with salt and pepper.

    4 Make the sauce

    In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the capers, chopped garlic, and chopped peppers; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Add the cream (carefully, as the liquid may splatter) and 1/4 cup of water. Stir to combine. Taste, then season with salt and pepper if desired.

    Make the sauce
    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pan of sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated and combined (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Divide the seasoned ricotta between two dishes; spread into an even layer. Top with the roasted broccoli. Serve the finished pasta with the finished broccoli on the side. Garnish with the remaining parmesan. Enjoy!

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