Description
This creamy and protein-packed cottage cheese pasta sauce is a delightful twist on traditional tomato sauce, featuring roasted red peppers and fresh basil. Perfect for tossing with your favorite pasta, spaghetti squash, or zoodles, this sauce is loved by kids and adults alike. It’s a nutritious, flavorful Italian dish that’s quick to prepare and serves as a wholesome meal for the entire family.
Ingredients
Pasta
- 1 lb rigatoni pasta, or pasta of your choice
Sauce
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 15 oz can diced tomatoes
- 16 oz jar roasted red peppers, drained
- 3/4 cup cottage cheese (4% milkfat recommended)
- 2 tablespoons fresh basil, plus extra for serving
- 1/2 teaspoon Italian seasoning
- Kosher salt and black pepper, to taste
For Serving
- Parmesan cheese
- Crushed red pepper flakes
- Basil leaves
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente according to the package instructions. Drain the pasta and set it aside.
- Sauté Aromatics: In a large Dutch oven or pot, heat the olive oil over medium-high heat. Add the chopped onion and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Tomato Ingredients: Mix in the tomato paste and diced tomatoes into the sautéed onion and garlic. Cook briefly just to combine flavors.
- Blend the Sauce: Transfer the tomato mixture to a blender or food processor. Add the drained roasted red peppers, cottage cheese, fresh basil, Italian seasoning, salt, and black pepper. Blend everything until smooth and creamy.
- Warm the Sauce with Pasta: Pour the blended sauce back into the pot and return to medium-low heat. Add the cooked pasta and stir thoroughly to coat the pasta evenly and warm through. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve and Garnish: Serve the pasta warm, garnished with grated Parmesan cheese, crushed red pepper flakes, and fresh basil leaves for extra flavor and color.
Notes
- Using 4% milkfat cottage cheese ensures a creamier, richer sauce.
- You can substitute rigatoni with any pasta shape you prefer, such as penne or fusilli.
- This sauce also works beautifully with spaghetti squash or zoodles for a low-carb option.
- Adjust spice level by adding more crushed red pepper flakes if desired.
- For a smoother texture, you can strain the sauce after blending, though it’s delicious as is.
