Description
This rich and creamy cottage cheese pasta sauce is a protein-packed Italian-inspired dish that combines the smooth texture of cottage cheese with the vibrant flavors of roasted red peppers, fresh basil, and savory tomatoes. Perfect for tossing with your favorite pasta, spaghetti squash, or zoodles, this sauce is a wholesome, family-friendly option that both kids and adults will love.
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 (preferably 4% milkfat for creamiest sauce)
- 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 Pasta: Bring a large pot of salted water to a boil. Add the rigatoni or your preferred pasta and cook according to package instructions until al dente. Drain the pasta and set 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 until translucent. Then, add the minced garlic and cook for an additional 1 minute, being careful not to let it brown.
- Add Tomato Base: Stir in the tomato paste and canned diced tomatoes into the onion and garlic mixture. Let the mixture combine and heat through briefly.
- Blend 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 until the sauce is smooth and creamy.
- Warm and Combine: Pour the blended sauce back into the pot and reduce heat to medium-low. Add the cooked pasta and stir well to coat all the pasta evenly with the sauce. Warm through while stirring gently. Taste and adjust salt and pepper as needed.
- Serve: Garnish the pasta with Parmesan cheese, crushed red pepper flakes, and fresh basil leaves. Serve warm and enjoy!
Notes
- Use 4% milkfat cottage cheese for the creamiest and richest sauce texture.
- This sauce works wonderfully with a variety of noodles, including spaghetti squash and zoodles for a lower-carb alternative.
- Adjust the crushed red pepper flakes according to your spice preference.
- For a smoother sauce, strain the diced tomatoes before blending if desired.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
