When it comes to pasta dishes that are rich, flavorful, and satisfying, this Roasted Red Pepper Rigatoni ticks all the boxes. It’s creamy, has a smoky sweetness from the roasted red peppers, and comes together in under 30 minutes. Whether you’re cooking for a weeknight meal or hosting a cozy dinner party, this dish is a surefire crowd-pleaser.
Why You’ll Love This Recipe
This recipe blends the subtle sweetness of roasted red peppers with a creamy sauce that clings to every bite of rigatoni. It’s:
- Quick and Easy: Done in just 30 minutes with minimal prep.
- Comforting: The perfect dish for pasta lovers looking for a rich, creamy sauce without the heaviness of traditional Alfredo.
- Customizable: You can easily tweak it with different ingredients, making it adaptable to various tastes and dietary preferences.
Who Is This Recipe For?
This Roasted Red Pepper Rigatoni is perfect for anyone who loves Italian-inspired comfort food but is looking for a twist on the classic creamy pasta. It’s also a great dish for busy cooks who want something satisfying and homemade without spending hours in the kitchen.
Ingredients
- 12 oz rigatoni pasta (or pasta of choice)
- 1 tbsp minced garlic (approximately 3-4 cloves)
- 3 shallots, thinly sliced (or 1/2 medium yellow onion)
- 2 tbsp butter
- 1 cup half-and-half (or sub with milk of choice or heavy cream)
- 4 oz cream cheese, softened to room temperature and cubed
- 1/2 cup grated parmesan cheese
- 12 oz jar of roasted red peppers (in water, drained and rinsed)
Garnishments
- Fresh or dried basil
- Grated parmesan cheese
Kitchen Equipment You’ll Need
- Large pot for boiling pasta
- Skillet or frying pan for sauce
- Blender or food processor
- Knife and cutting board
- Wooden spoon or spatula
- Grater for cheese
Step-by-Step Directions
1. Cook the Pasta
Boil the rigatoni in salted water according to the package instructions. Once cooked to al dente, drain the pasta and set it aside. Remember to reserve a cup of pasta water in case you need to thin out the sauce later.
2. Prepare the Sauce Base
In a preheated pan over medium heat, melt the butter. Add the thinly sliced shallots and sauté until they become soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
3. Add Dairy Ingredients
Pour in the half-and-half and bring the mixture to a gentle simmer. Then, add the cubed cream cheese and grated parmesan. Stir until the cheeses melt and form a smooth, creamy sauce.
4. Add the Roasted Red Peppers
Add the drained and rinsed roasted red peppers to the sauce and let them heat through for 1-2 minutes.
5. Blend the Sauce
Transfer the sauce to a blender or food processor. Blend until smooth and creamy. Be careful when blending hot liquids—allow steam to escape by removing the center part of the blender lid and covering it with a kitchen towel.
6. Combine the Pasta and Sauce
Return the sauce to the pan, and season with salt and pepper to taste. Add the cooked rigatoni and toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water until the desired consistency is achieved.
7. Garnish and Serve
Transfer the pasta to serving bowls. Sprinkle with freshly grated parmesan cheese and garnish with fresh or dried basil. Serve immediately while hot.
