Creamy Roasted Red Pepper Rigatoni
This Creamy Roasted Red Pepper Rigatoni is bursting with smoky sweetness and velvety sauce, perfect for an easy, flavorful weeknight dinner.
Equipment
- Large Pot
- Baking sheet or grill pan
- Blender or Food Processor
- Large skillet or saucepan
- Wooden spoon or spatula
- Colander
- Knife and cutting board
Ingredients
- 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
Instructions
Roast the Red 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.
- 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.
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.
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.
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.
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.
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.
Notes
- Steaming roasted peppers after charring makes peeling easier and cleaner.
- If you don’t have a blender, finely chop the roasted peppers and mash them for a chunkier sauce.
- Reserve pasta water to adjust sauce consistency and help the sauce cling to the pasta.
- Use freshly grated Parmesan for the best melting quality and flavor.
- For a lighter sauce, substitute half the heavy cream with milk or a plant-based alternative.