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Roasted Red Pepper Rigatoni Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/roasted-red-pepper-rigatoni-recipe/