This creamy roasted red pepper rigatoni brings together smoky roasted peppers, silky cream, and perfectly cooked pasta for a comforting and flavorful meal. Simple to prepare yet elegant enough to serve at gatherings, it is a versatile dish that can be enjoyed in many different ways.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Scale
- 12 oz rigatoni pasta
- 2 cups roasted red peppers (jarred or homemade, drained)
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup heavy cream (or light cream for a lighter version)
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil leaves, torn
- ½ tsp red pepper flakes (optional)
- Salt, to taste
- Black pepper, to taste
Optional Add-ins
- Grilled chicken
- Turkey bacon
- Chicken ham
- Sautéed mushrooms
- Roasted chickpeas
Instructions
- Bring a large pot of salted water to a boil. Add rigatoni and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until soft and translucent. Add minced garlic and cook for one minute until fragrant.
- Transfer the roasted red peppers, onions, and garlic to a blender or food processor. Blend until smooth and creamy.
- Pour the blended sauce back into the skillet and stir in the heavy cream. Simmer gently for 5 minutes, stirring often. Season with salt, black pepper, and red pepper flakes if using.
- Stir in the Parmesan cheese until it melts into the sauce. Add the cooked rigatoni and toss to coat evenly. Adjust the consistency with reserved pasta water if needed.
- Finish by adding torn basil leaves and serve hot.
Notes
For a vegetarian version, leave out meat add-ins.
Adjust spice level by increasing or omitting red pepper flakes.
The sauce can be made ahead and refrigerated for two days or frozen for up to two months.
Find it online: https://quickrecipetricks.com/2237-2/