Fusili with yellow pepper sauce

Total Time
35 min
15 min
20 min
If yellow peppers are unavailable, red or orange will work just as well. But steer clear of green peppers - the flavor is too strong and the sauce's color, pureed, would be an unappetizing brownish tone. Yellow bell peppers give this quick, lightly cheesy pasta sauce a slightly sweet flavor and a pretty pastel color. Ricotta provides the velvety smooth texture. Add some chopped fresh basil to the parsley when topping, or if you're a spice lover, dot the pasta bowl with a shake of red pepper flakes on top, too. This is a super easy weeknight dinner that's ready in minutes, with minimal clean up required. Leftover sauce can be refrigerated and used the next day. Bring it to room temperature before serving it on a fresh batch of hot pasta.



¾ cup(s)

Yellow pepper(s)

1 large, seeded and chopped

Uncooked onion(s)

1 medium, chopped

Fresh tomato(es)

½ medium, chopped

Olive oil

2 tsp

Table salt

¼ tsp

Uncooked fusilli

2 cup(s)

Grated Parmesan cheese

4 tsp

Part-skim ricotta cheese

¼ cup(s)

Fresh parsley

2 Tbsp, minced

Black pepper

tsp, or to taste


  1. Combine water, pepper, onion, tomato, oil, salt, and ground pepper in a nonstick skillet over medium-low heat. Cover and cook, stirring frequently, until vegetables are tender and liquid evaporates, 15 to 18 minutes. Add more water, 1/4 cup at a time, if liquid evaporates too fast.
  2. Meanwhile, cook fusilli according to package instructions. Drain and put in a serving bowl.
  3. Transfer vegetables to a blender or food processor. Add ricotta cheese and purée. Pour over fusilli and toss to coat. Serve, sprinkled with parsley and Parmesan cheese.