Creamy Roasted Red Pepper Rigatoni

If you’re craving a pasta dish that’s rich, comforting, and bursting with vibrant flavor, Creamy Roasted Red Pepper Rigatoni is your new go-to weeknight dinner. This dish brings together perfectly roasted red peppers blended into a luscious, velvety sauce that clings to every ridged rigatoni tube, creating a mouthwatering experience in every bite. With just a handful of simple ingredients and minimal fuss, this recipe is both approachable and impressive—ideal for family dinners or when you want to treat yourself.

Top Reasons to Make Creamy Roasted Red Pepper Rigatoni

• Vibrant Flavor Profile: Roasting the red peppers brings out their natural sweetness and smokiness, making the sauce uniquely delicious.
• Simple Ingredients: With pantry staples like garlic, onion, and heavy cream, plus fresh peppers and Parmesan, this recipe is easy to shop for and prepare.
• Comfort Food Upgrade: This creamy pasta feels indulgent but is surprisingly light thanks to the vegetable base of the sauce.
• Quick to Prepare: Ready in under 30 minutes, it’s perfect for busy evenings when you want something homemade without the hassle.
• Customizable Garnish: Fresh basil adds a pop of color and herbaceous brightness that elevates the dish.

What’s in the Bowl

• 12 ounces rigatoni pasta: The ridges and hollow shape capture the creamy sauce beautifully.
• 2 large red bell peppers: Roasted to bring out depth and sweetness.
• 1 tablespoon olive oil: For sautéing and adding richness.
• 1 small onion, diced: Adds savory sweetness and texture.
• 3 cloves garlic, minced: Infuses aromatic flavor.
• 1 cup heavy cream: Creates the signature creamy texture.
• 1 cup grated Parmesan cheese: Adds salty, nutty complexity.
• 1 teaspoon Italian seasoning: Brings herbal notes that marry the flavors.
• Salt and pepper to taste: Essential for seasoning balance.
• Fresh basil leaves: For garnish and fresh herbal lift.

Equipment Breakdown

• Baking sheet: For roasting the red peppers evenly to get that smoky char.
• Large pot: To boil the rigatoni with plenty of salted water.
• Large skillet or saucepan: To sauté aromatics and simmer the sauce.
• Blender or food processor: To puree the roasted peppers into a smooth sauce base.
• Wooden spoon or spatula: For stirring the sauce and pasta together.
• Colander: To drain the pasta once al dente.

From Start to Finish: Creamy Roasted Red Pepper Rigatoni

Step 1: Roast the Red Peppers

Preheat your oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet and roast for about 25 minutes, turning occasionally until the skin is blistered and charred in spots. Once done, transfer the peppers to a bowl and cover tightly with plastic wrap or a plate—this helps steam off the tough skin. After 10 minutes, peel off the skin, remove seeds, and roughly chop the peppers.

Step 2: Cook the Rigatoni

While the peppers roast, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve about a cup of pasta water, then drain and set aside.

Step 3: Build the Flavor Base

Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent and soft, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.

Step 4: Make the Roasted Red Pepper Sauce

Transfer the roasted red peppers to a blender or food processor and puree until smooth. Pour the puree into the skillet with onions and garlic. Stir in heavy cream, Italian seasoning, and season with salt and pepper. Let the sauce simmer gently for 5 minutes to meld flavors and thicken slightly.

Step 5: Combine Pasta and Sauce

Add the cooked rigatoni to the skillet with the sauce, tossing gently to coat. If the sauce feels too thick, add reserved pasta water a little at a time until you reach your desired consistency. Sprinkle the grated Parmesan cheese and stir until melted and creamy.

Step 6: Garnish and Serve

Remove from heat and serve immediately, garnished with fresh basil leaves. Pair with a Simple Tossed Green Salad for a refreshing side that balances the richness beautifully.

Substitutions by Diet

• Heavy Cream: Substitute with full-fat coconut milk for a dairy-free option.
• Parmesan Cheese: Use nutritional yeast or a vegan cheese alternative if avoiding dairy.
• Rigatoni Pasta: Swap for gluten-free pasta to suit gluten sensitivity.
• Olive Oil: Can be exchanged with avocado oil for a different flavor profile.

Pro Perspective

To get the most vibrant sauce, roasting the peppers yourself is key—it unlocks a depth of flavor that jarred roasted peppers just can’t match. When blending, be sure the peppers are warm; this helps the sauce come together more smoothly. Also, don’t skip reserving pasta water—it’s a chef’s secret weapon to loosen sauces without watering them down.

• Use freshly grated Parmesan for a richer, creamier melt and better flavor integration.
• For an extra kick, add a pinch of red pepper flakes while sautéing the garlic.
• Fresh basil isn’t just for garnish—try folding some into the sauce at the end for a herby punch.
• Try using Alfredo Sauce Recipe techniques to tweak creaminess if you want a more traditional Italian cream sauce vibe.

Prep Ahead & Store

You can roast the peppers a day in advance and keep them refrigerated tightly wrapped. The sauce can be made ahead and gently reheated on the stovetop, adding a splash of cream or pasta water to bring back creaminess. Store leftovers in an airtight container in the fridge for up to 3 days. For best texture, reheat gently and stir frequently.

Quick Questions

Can I use jarred roasted red peppers instead of fresh?

Absolutely! While fresh roasted peppers offer the best flavor, jarred roasted peppers work well in a pinch. Just make sure to drain them well to avoid watering down your sauce.

What’s the best way to reheat the pasta without it drying out?

Reheat gently over low heat on the stove, adding a splash of heavy cream or reserved pasta water to keep the sauce creamy and prevent the pasta from drying out.

Can I make this dish vegan?

Yes! Substitute the heavy cream with a plant-based cream alternative like coconut or cashew cream, and replace Parmesan with nutritional yeast or a vegan cheese alternative.

What wine pairs well with Creamy Roasted Red Pepper Rigatoni?

A crisp white like Pinot Grigio or a light red like Chianti complements the creamy, slightly sweet sauce beautifully without overpowering the dish.

More from the Kitchen

• Alfredo Sauce Recipe – For those who love creamy pasta sauces, this recipe is a must-try.
• Simple Tossed Green Salad – A fresh, easy salad to pair perfectly with any pasta dish.

Bring It Home

This Creamy Roasted Red Pepper Rigatoni melds sweet roasted veggies with a dreamy, cheesy cream sauce for a dish that’s both satisfying and memorable. Whether you’re cooking for yourself or entertaining guests, its effortless elegance shines through. Pair it with a crisp salad or your favorite side, and you’ll have a meal that’s as comforting as it is colorful. Give this recipe a try, and let the roasted red pepper magic transform your pasta night into something special.

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