Creamy Roasted Red Pepper Rigatoni
This Creamy Roasted Red Pepper Rigatoni is rich, comforting, and bursting with vibrant flavor—a perfect quick and easy weeknight pasta!
Servings: 4 servings
Ingredients
- 12 ounces rigatoni pasta
- 2 large red bell peppers roasted
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- fresh basil leaves for garnish
Instructions
Roast the Red Peppers
- Preheat your oven to 450°F (230°C). Place 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.
- Transfer the peppers to a bowl and cover tightly with plastic wrap or a plate to steam off the tough skin. After 10 minutes, peel off the skin, remove seeds, and roughly chop the peppers.
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.
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.
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.
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.
Garnish and Serve
- Remove from heat and serve immediately, garnished with fresh basil leaves.
Equipment
- Baking Sheet
- Large Pot
- Large Skillet
- Saucepan
- Blender
- Food Processor
- Wooden Spoon
- Spatula
- Colander
Notes
- Roast the peppers yourself for the best smoky, sweet flavor instead of using jarred ones.
- Reserve pasta water to adjust sauce consistency without watering down flavor.
- Use freshly grated Parmesan for a richer, creamier sauce texture.
- For a dairy-free version, substitute heavy cream with full-fat coconut milk and Parmesan with nutritional yeast or vegan cheese.
- Reheat leftovers gently with a splash of cream or pasta water to keep the sauce creamy.