Roasted Red Pepper Rigatoni Recipe

Introduction

This roasted red pepper rigatoni is a creamy, flavorful pasta dish perfect for a weeknight dinner or special occasion. With a rich sauce made from roasted red peppers, cream cheese, and parmesan, it’s both comforting and elegant. It comes together quickly and is sure to impress.

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 substitute with milk 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)

Garnishment:

• Fresh or dried basil
• Grated parmesan cheese

Instructions

1. Step 1: Boil the pasta in salted water according to package instructions until al dente. Drain the water and set the pasta aside. To prevent sticking, toss it with a couple of tablespoons of olive oil.
2. Step 2: In a preheated pan, melt the butter over medium heat. Add the sliced shallots and cook until they become translucent, about 3-5 minutes. Then stir in the minced garlic and cook for another minute until fragrant.
3. Step 3: Pour in the half-and-half, then add the cubed cream cheese and grated parmesan. Stir continuously and cook until the cream cheese melts completely and the sauce is smooth.
4. Step 4: Add the drained roasted red peppers to the pan to warm them up gently, about 2 minutes.
5. Step 5: Transfer the sauce mixture to a blender or use an immersion blender to puree until smooth. Season with salt and pepper to taste.
6. Step 6: Toss the prepared sauce with the cooked rigatoni until well coated. Serve warm, garnished with fresh or dried basil and extra parmesan cheese.

Tips & Variations

• Allow the cream cheese to come to room temperature before cooking to help it melt faster and create a smoother sauce.
• You can substitute half-and-half with 10% cream, whole milk, or heavy cream depending on your preference for richness.
• Use an immersion blender or food processor to puree the sauce quickly and easily.
• Add red pepper flakes or smoked paprika for a touch of heat and smoky flavor.
• For a vegan version, try using plant-based cream cheese and milk alternatives, and a vegan parmesan substitute.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of milk or cream if the sauce has thickened. Avoid microwaving to preserve the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, this sauce pairs well with most pasta shapes such as penne, fusilli, or farfalle. Rigatoni is ideal because its ridges hold the sauce nicely.

How do I know when the cream cheese is softened enough?

The cream cheese should be soft to the touch and easily break apart with a knife. Leaving it out at room temperature for about 30 minutes usually works well.

Roasted Red Pepper Rigatoni Recipe

Print Recipe

★★★★★

4.5 from 68 reviews

This creamy and flavorful Roasted Red Pepper Rigatoni is a comforting pasta dish featuring tender rigatoni tossed in a velvety sauce made from roasted red peppers, cream cheese, and Parmesan. The sauce is enriched with shallots, garlic, and half-and-half, blended to smooth perfection, then combined with pasta and garnished with fresh basil and extra Parmesan for a satisfying meal.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 12 oz rigatoni pasta (or pasta of choice)

Sauce

• 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 substitute 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 roasted red peppers (in water, drained and rinsed)

Garnishment

• Fresh or dried basil
• Grated Parmesan cheese

Instructions

1. Cook Pasta: Boil the rigatoni in salted water according to package instructions until al dente. Drain the pasta well and optionally toss with a couple of tablespoons of olive oil to prevent sticking.
2. Sauté Aromatics: In a preheated pan, melt the butter over medium heat. Add the thinly sliced shallots and cook until translucent. Then add the minced garlic and sauté briefly until fragrant.
3. Prepare Sauce Base: Pour in the half-and-half, then add the cubed cream cheese and grated Parmesan. Stir continuously and cook until the cream cheese has melted smoothly into the mixture.
4. Add Peppers: Add the drained and rinsed roasted red peppers to the pan and cook just to warm them through.
5. Blend Sauce: Transfer the entire sauce mixture to a blender and blend until smooth and creamy. Season with salt and freshly ground black pepper to taste.
6. Combine and Serve: Pour the sauce back into the pan, add the cooked rigatoni, and gently mix until the pasta is well coated with the sauce. Serve topped with fresh or dried basil and additional grated Parmesan cheese.

Notes

• Add a couple of tablespoons of olive oil to the cooked pasta to prevent sticking.
• Substitute half-and-half with 10% cream or your preferred milk for different richness levels.
• Remove cream cheese from the refrigerator ahead of time to soften for faster melting, or chop into small pieces.
• The sauce can be blended using an immersion blender or a food processor for convenience.

Keywords: Roasted Red Pepper Rigatoni, Creamy Red Pepper Pasta, Vegetarian Pasta Recipe, Easy Italian Dinner