1 clove garlic
1 container (15 oz.) whole milk ricotta
1 jar (7 oz.) roasted red peppers (pimento) drained and rinsed
1/4 c. olive oil
2 tbsp. chopped fresh flat Italian parsley
1 tbsp. grated Parmesan cheese
1 tsp. chopped fresh oregano leaves
1 lb. pasta, such as spaghetti or radiatore

All ingredients should be at room temperature. Finely chop garlic, add ricotta, peppers and oil. Process for 1 minute or until well blended. Put in large serving bowl and stir in parsley, Parmesan and oregano.

Cook pasta in large saucepan of lightly salted water, bring to boil, cook until al dente or firm to the bite. Drain while pasta is still hot, toss with sauce in serving bowl. Serve immediately.