Creamy Roasted Red Pepper Rigatoni

If you’re on the hunt for a pasta dish that’s bursting with flavor, velvety in texture, and simple enough for a weeknight dinner, Creamy Roasted Red Pepper Rigatoni is here to steal the show. This recipe combines roasted red bell peppers, rich cream, and Parmesan cheese to create a luscious sauce that clings perfectly to rigatoni pasta. The subtle layers of garlic and Italian seasoning elevate the dish without overpowering it, while a sprinkle of fresh basil adds a vibrant finish. Whether you’re cooking for family, friends, or just treating yourself, this pasta promises satisfaction with every bite.

Why Creamy Roasted Red Pepper Rigatoni is Worth Your Time

This dish strikes the perfect balance between indulgence and simplicity. Roasting the red peppers brings out a natural sweetness and depth that canned or raw peppers just can’t match. When blended into the sauce, they lend a beautiful, smoky undertone that pairs wonderfully with the creamy base. Plus, using rigatoni means every tube is packed with sauce for a truly satisfying mouthful.

If you love experimenting with pasta, you might also enjoy trying the One Pot Sun Dried Tomato Pasta With Whipped Ricotta for a tangy alternative or the simple yet flavorful Garlic Butter Pasta when you want something quick and comforting.

This recipe is also incredibly adaptable. It comes together quickly and can be served as a hearty main or alongside a fresh salad for a lighter meal. Plus, it’s perfect for both beginners and seasoned cooks looking to impress without fuss.

Ingredient Checklist

• 12 ounces rigatoni pasta – the ridges and hollow shape hold onto the sauce beautifully
• 2 red bell peppers, roasted and peeled – the star ingredient for that sweet, smoky flavor
• 1 cup heavy cream – adds richness and smooth texture
• 1 cup grated Parmesan cheese – for a sharp, savory taste and creamy consistency
• 2 tablespoons olive oil – to sauté the garlic and add subtle fruitiness
• 3 cloves garlic, minced – infuses the sauce with aromatic depth
• 1 teaspoon Italian seasoning – a blend of herbs to enhance the flavor profile
• Salt and pepper to taste – essential seasonings to balance the dish
• Fresh basil for garnish – adds color and a fresh herbal note

Kitchen Gear Checklist

• Large pot – for boiling the rigatoni pasta
• Baking sheet or grill pan – to roast the red bell peppers
• Blender or food processor – to puree the roasted peppers into a smooth sauce
• Large skillet or saucepan – to cook the sauce and combine everything
• Wooden spoon or spatula – for stirring the sauce gently
• Colander – to drain the pasta
• Knife and cutting board – for prepping garlic and basil

From Start to Finish: Creamy Roasted Red Pepper Rigatoni

Step 1: Roast the Red Peppers

Start by roasting your red bell peppers. Preheat your oven’s broiler or use a grill pan over medium-high heat. Place the peppers whole on the baking sheet or pan and roast, turning occasionally, until the skins are charred and blistered all over – about 10-15 minutes. Once roasted, transfer the peppers to a bowl and cover tightly with plastic wrap or a lid to steam for 10 minutes. This makes peeling easier. After steaming, peel off the skins, remove the seeds, and roughly chop the peppers.

Step 2: Cook the Rigatoni

Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package directions until al dente. Drain the pasta, reserving about ½ cup of the pasta water, and set aside.

Step 3: Prepare the Sauce

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute — don’t let it brown. Add the roasted red peppers, Italian seasoning, salt, and pepper. Cook for 2-3 minutes, stirring occasionally.

Step 4: Blend the Sauce

Transfer the pepper mixture to a blender or food processor. Pour in the heavy cream and blend until silky smooth. Return the sauce to the skillet and heat gently over low heat.

Step 5: Add Parmesan and Combine

Stir in the grated Parmesan cheese until melted and the sauce thickens slightly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.

Step 6: Toss Pasta and Serve

Add the cooked rigatoni to the sauce and toss until every piece is coated. Serve immediately, garnished with fresh basil leaves.

Variations by Season

• Summer: Add fresh cherry tomatoes or zucchini for a light, fresh twist.
• Fall: Stir in sautéed mushrooms or roasted butternut squash for earthy richness.
• Winter: Incorporate spinach or kale into the sauce for extra greens and nutrients.
• Spring: Toss in peas or asparagus tips for a pop of color and sweetness.

Insider Tips

• For perfectly roasted peppers every time, don’t skip the steaming step—it makes peeling so much easier and cleaner.
• If you don’t have a blender, you can finely chop the roasted peppers and mash them with a fork for a chunkier sauce texture.
• Use freshly grated Parmesan for the best melting quality and flavor—pre-grated cheese often contains fillers and doesn’t melt as smoothly.
• Reserve pasta water to adjust sauce consistency; the starch helps bind the sauce and pasta beautifully.
• For a lighter version, substitute half the heavy cream with whole milk or a creamy plant-based alternative.

Cooling, Storing & Rewarming

This pasta is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop over low heat, adding a splash of cream or pasta water to loosen the sauce as needed. Avoid microwaving straight from the fridge as it can cause the sauce to separate. Leftovers also make a fantastic next-day lunch or dinner.

Helpful Q&A

Can I use jarred roasted red peppers instead of fresh ones?

Absolutely! Jarred roasted red peppers are a convenient shortcut and work well in this recipe. Just be sure to drain them well and adjust the seasoning, as some jarred varieties can be a bit salty or vinegary.

Is it necessary to use rigatoni, or can I substitute another pasta shape?

Rigatoni’s ridges and hollow shape are ideal for holding onto the creamy sauce, but other tubular pastas like penne or ziti work great too. Even shell pasta or farfalle would be delicious if that’s what you have on hand.

How do I make this dish less rich without losing creaminess?

Try swapping half of the heavy cream with whole milk or a creamy dairy alternative like cashew cream. You can also reduce the amount of cheese slightly or add a squeeze of lemon juice to brighten the sauce and balance the richness.

Can I add protein to make this a complete meal?

Definitely! Grilled chicken, sautéed shrimp, or even crispy tofu cubes pair beautifully with the creamy roasted red pepper sauce. Simply cook your protein separately and toss it with the pasta right before serving.

Similar Recipes

• Kid Friendly Pasta Salad – A fresh, colorful pasta dish perfect for picnics and lunchboxes.
• One Pot Sun Dried Tomato Pasta With Whipped Ricotta – A creamy, tangy pasta with a bright sun-dried tomato punch.
• Garlic Butter Pasta – Simple, flavorful, and ready in minutes for those busy nights.

That’s a Wrap

Experience the comforting embrace of Creamy Roasted Red Pepper Rigatoni any night of the week. This recipe is all about transforming simple ingredients into a vibrant, satisfying meal that feels special but comes together with ease. From the smoky sweetness of the roasted peppers to the luscious, cheesy sauce coating every bite of rigatoni, it’s a dish that invites you to slow down, enjoy, and savor every mouthful. Whether you serve it solo or pair it with a crisp salad or crusty bread, this pasta is destined to become a favorite in your recipe rotation. So go ahead, roast those peppers, boil that pasta, and treat yourself to a bowl of delicious comfort!

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