Add the roasted red bell peppers, almonds, garlic and tomato to a food processor or blender. I prefer using a blender for a smoother sauce. Blend all the ingredients with 1/4 cup of water until smooth.
Add the sherry vinegar, the extra virgin olive oil and big pinch of salt and some pepper and just pulse to incorporate. Add more salt and pepper to taste.
Cook the pasta according to package directions in salted boiling water. Drain and rinse with cold water.
Pour enough romesco over the pasta until well coated. You’ll probably have some left over. I usually jar the romesco and save it for sandwiches or roast veggies.
To serve, add a few handfuls of arugula to the pasta and top with a few heaping spoonfuls of ricotta and handful of grated pecorino. Add a few small cherry tomatoes on top if in season.