Bigoli in red pepper sauce

Name: Bigoli in red pepper sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: Type 00 flour 3 ¼ cups; Eggs 4; Red peppers 4 cups; Extra virgin olive oil 2 ½ tbsp; Cow's milk ricotta cheese 0.67 cup; Black pepper to taste; Fine salt to taste; Marjoram 5 leaves

579

Calories per serving

Vegetarian

Energy Kcal 579
Carbohydrates g 83.5
of which sugars g 9.3
Protein g 21.1
Fats g 17.8
of which saturated fat g 5.49
Fiber g 3.8
Cholesterol mg 198
Sodium mg 421

Difficulty: Easy
Prep time: 15 min
Cook time: 35 min
Serving: 4
Cost: Low
Note + the resting time of the peppers

PRESENTATION

Bright color and a cozy, homemade feel make Bigoli in red pepper sauce really stand out at the family table.This Italian favorite brings together the thick, rustic shape of bigoli pasta with the flavor-packed goodness of roasted red pepper sauce—the result is hearty, comforting, and honestly just so DELICIOUS that it tends to disappear fast.Often, folks talk about that special touch...the way creamy red bell pepper pasta really soaks into those rough noodles, letting every forkful burst with great flavor and a little smoky taste.You'll spot real excitement when this dish hits the table, especially thanks to its beautiful red-orange color—a nice, cheerful detail that always makes dinners feel more festive.From small family pasta nights to bigger get-togethers, pasta with creamy red pepper sauce is something everyone enjoys (and yes, it has that real Italian sauce appeal that home cooks love).Because it's also a classic vegetarian red pepper sauce, it's easy for families to serve people with different food needs—no extra fuss required.Just that lovely sweetness and mellow roasted notes paired with crowd-pleasing comfort—pretty much what anyone wants in a simple pasta dish.

Every bite of this super easy pasta recipe reminds you why home cooks appreciate reliable dinners that always turn out good, with a versatile Italian sauce that looks as inviting as it tastes.Whether you stick with bigoli pasta or try farfalle or rigatoni for a twist (kid-friendly and fun for changing things up!), the sauce never loses its flavor.All ages enjoy creamy red bell pepper pasta—it’s dependable for busy weeknights or anytime a comforting plate of noodles is what the family wants.No surprise that folks who like experimenting can swap dairy for oat or almond-based alternatives, turning the same easy pasta recipe into a simple vegan pasta without missing out on any of that nice roasted flavor.Plain, topped with fresh herbs, or paired with a green salad, this vegetarian red pepper sauce gives every pasta night a special pop—and, since it’s such a favorite for both kids and adults, don’t be shocked when people go back for seconds.With bigoli in red pepper sauce, reliable flavor, pretty appearance, and real family-friendly flexibility just come built-in.Easy win for any home cook (and seriously, it just tastes REALLY good).

INGREDIENTS

579

Calories per serving

Ingredients for Fresh Pasta: Type 00 flour 3 ¼ cups (400 g); Eggs 4

For the Sauce: Red peppers 4 cups (600 g); Extra virgin olive oil 2 ½ tbsp (35 g); Cow's milk ricotta cheese 0.67 cup (150 g); Black pepper to taste; Fine salt to taste; Marjoram 5 leaves

Preparation

How to prepare Bigoli in red pepper sauce

To cook bigoli in red pepper sauce, start by preparing the sauce. Wash and dry your red peppers, place them on a baking sheet lined with parchment paper, and bake in a preheated static oven at 482 °F (250 °C) for about 25 minutes. Turn the red peppers occasionally until you see that the skin of the peppers dries and starts to peel away from the flesh 1. When the skin begins to peel away from the flesh, remove the red peppers from the oven and place them in a food bag 2. Close the bag and let the red peppers sweat until they are warm. At this point, you can peel the skin off the red peppers. Once this operation is done, cut the peppers in half, remove the green stem, the white filaments, and the internal seeds. Place the flesh obtained in the cup of a mixer 3.

Then add the ricotta 4 and the extra virgin olive oil. Adjust with salt and pepper 5. Then activate the mixer blades and blend all the ingredients until you obtain a smooth and homogeneous cream 6.

Now move on to the bigoli by preparing the fresh pasta. In a bowl, pour the sifted flour. Shape the flour into a fountain, create a crater in the center, and pour in the eggs 7 and adjust with a pinch of salt. Begin to mix the eggs with the flour and gradually incorporate the flour into the eggs 8. When the eggs and flour are well combined, continue kneading energetically by hand for at least 10 minutes. You need to obtain a soft and homogeneous dough, which you will shape into a ball. Wrap your ball with plastic wrap 9.

The dough obtained must rest for at least 30 minutes at room temperature. After 30 minutes of resting the dough ball, take it and divide it into smaller pieces. Place a piece of dough into the basket of the special machine to produce bigoli. Start the machine and create the bigoli 10. Arrange the bigoli obtained on a floured surface so they do not stick 11. Repeat the operation for all the dough pieces. Now move on to cooking the bigoli. Boil them in plenty of salted water 12.

Now in a pan, warm the pepper sauce with a drizzle of oil 13. Drain your bigoli well and season them with the pepper sauce 14. Add the final touch: decorate your bigoli in red pepper sauce with marjoram leaves. Serve the bigoli in red pepper sauce hot 15.

Storage

The dish should be consumed as soon as it is cooked. It can be stored for a maximum of 1 day in the refrigerator in an airtight container. Freezing is not recommended.