• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound fusilli
  • 1 clove garlic
  • 1/4 cup olive oil
  • 3 red bell peppers, coarsely chopped
  • 8 ounces fresh ricotta
  • 1/2 cup Parmigiano-Reggiano, grated
  • Salt, to taste
  • Freshly ground black pepper, to taste

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  1. In a large skillet over medium heat, saute the garlic until golden. Remove with a slotted spoon.
  2. Add the peppers and saute for about 10-15 minutes until soft. Add salt and pepper to taste.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente (2 minutes less than the package recommend) and drain.
  4. Place the pasta into a large serving bowl. Mix in the peppers, and then the ricotta and Parmigiano.
  5. Serve immediately, with additional black pepper and Parmigiano as desired.