Penne with Red Pepper Pesto (Pesto Calabrese) | America's Test Kitchen

Ingredients

• 3 red bell peppers, stemmed, seeded, and cut into 1/4-inch-wide strips (5 cups)
• 3 tablespoons extra-virgin olive oil
• Salt and pepper
• 1 small onion, chopped
• 1 plum tomato, cored, seeded, and chopped
• 1/3 cup chopped fresh basil
• 1/2-3/4 teaspoon red pepper flakes
• 1 teaspoon garlic, minced to paste
• 1/2 cup whole-milk ricotta cheese
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 teaspoon white wine vinegar
• 1 pound penne