How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pasta In The Pink With Red Pepper Puree?

You need 9 ingredients. The key ingredients include: 4 red bell peppers, charred and peeled, 1/2 cup chopped canned tomatoes in puree, 2 cups heavy cream, 1/2 cup freshly grated pecorino romano cheese, and more.

Is Pasta In The Pink With Red Pepper Puree suitable as pasta & noodles?

Yes, Pasta In The Pink With Red Pepper Puree falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Pasta In The Pink With Red Pepper Puree?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta In The Pink With Red Pepper Puree Recipe

Name: Pasta In The Pink With Red Pepper Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 red bell peppers, charred and peeled; 1/2 cup chopped canned tomatoes in puree; 2 cups heavy cream; 1/2 cup freshly grated pecorino romano cheese; 1/2 cup coarsely shredded fontina; 2 tablespoons ricotta cheese; 1 1/2 teaspoons kosher salt; 1 lb imported pasta shells (conchiglie rigate); 4 tablespoons unsalted butter

Try this homemade Pasta In The Pink With Red Pepper Puree recipe the whole family will love. Made with red bell peppers, tomatoes, heavy cream and fresh…

This Pasta In The Pink With Red Pepper Puree relies on simple, everyday ingredients such as heavy cream, coarsely shredded fontina, ricotta cheese and kosher salt. It comes together quickly and makes 4 servings, at about 1038 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

4 red bell peppers, charred and peeled
1/2 cup chopped canned tomatoes in puree
2 cups heavy cream
1/2 cup freshly grated pecorino romano cheese
1/2 cup coarsely shredded fontina
2 tablespoons ricotta cheese
1 1/2 teaspoons kosher salt
1 lb imported pasta shells (conchiglie rigate)
4 tablespoons unsalted butter

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Quick Info

Servings
4 servings
Calories
1038 kcal
Category
Pasta & Noodles

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