I just can’t stop raving about this roasted red pepper rigatoni because it’s truly a comfort food dream. The creamy sauce clings perfectly to every piece of pasta, delivering flavors of sweet, smoky roasted peppers with a whisper of creaminess in every bite.
Plus, it’s one of those dishes that looks fancy but is wonderfully easy to make. I whipped this up for dinner last night, and it was an instant crowd-pleaser. Whether you’re cooking for yourself or sharing with loved ones, this recipe is guaranteed to be a hit.
For a fun appetizer to pair with this, try making homemade mozzarella sticks for a cheesy delight.
Ingredients for Roasted Red Pepper Rigatoni
A great recipe starts with the right ingredients, and this one has a simple but flavorful lineup. Here’s what you’ll need and why:
- Red bell pepper (1 large): Fresh peppers are a must for the smoky sweetness of this dish. Avoid jarred ones as they might alter the flavor profile.
- White onion (1 small, halved): Adds depth and sweetness. Keep the peel on while roasting to retain moisture.
- Garlic cloves (3, unpeeled): Roasting garlic softens its sharpness and enhances its natural sweetness.
- Olive oil (1/4 cup): Provides richness and helps the sauce blend smoothly.
- Salt (1 tsp): Essential for balancing flavors. Season throughout the process for the best results.
- Fennel seed (1/2 tsp, optional): Adds a hint of licorice-like depth, though it’s optional.
- White peppercorns (1/2 tsp, optional): If you like subtle heat, this is your friend. Ground white pepper also works.
- Rigatoni (1 lb): This pasta shape holds the sauce beautifully in its ridges.
- Heavy cream (1/2 cup): Provides that luscious, velvety texture in the sauce.
- Grated parmesan cheese (1/2 cup): Freshly grate your cheese for maximum flavor and smooth melting.
- Parsley and black pepper (to taste): For garnish and a pop of freshness before serving.
Note: These ingredient quantities make enough to serve four people.
Variations of This Dish
Customizing this dish is easy! Here are a few ideas to make it work for any dietary preference or flavor craving:
- Dairy-Free: Swap the heavy cream with coconut cream or a plant-based alternative, and use vegan parmesan-style cheese.
- Gluten-Free: Use gluten-free rigatoni or your favorite pasta substitute.
- Spicy Kick: Add a roasted Fresno chili or a pinch of red pepper flakes to the sauce for an extra layer of heat.
- Protein Boost: Toss in grilled chicken, shrimp, or even some crispy pancetta.
- Vegetable Additions: Stir in spinach, roasted zucchini, or sautéed mushrooms for added texture and nutrition.
For a more casual yet equally satisfying meal, you can also try this chicken bacon ranch sloppy joes recipe for a flavorful twist.
Cooking Time
This dish is perfect for busy nights because it comes together quickly:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Equipment You’ll Need
Having the right tools makes the recipe even easier to execute. Here’s what you’ll need:
- Baking sheet: For roasting the peppers, onion, and garlic to perfection.
- Blender or food processor: To blend the roasted vegetables into a creamy sauce.
- Large pot: For boiling the rigatoni.
- Large skillet: For combining the sauce and pasta.
- Knife and cutting board: To prep the vegetables safely and efficiently.
How to Make Roasted Red Pepper Rigatoni
Making this dish is as straightforward as it is satisfying. Follow these steps:
Step 1: Roast the Vegetables
Preheat your broiler to high and place the oven rack about 2 inches from the heat source. On a baking sheet, arrange the halved red pepper, onion (cut side down), and unpeeled garlic cloves.
Roast for about 5-8 minutes, checking frequently, until the skins are deeply charred and blackened. This step is crucial for that smoky flavor.
Step 2: Prep the Pasta
While the veggies are roasting, bring a pot of salted water to a boil. Cook the rigatoni until just al dente, following the package instructions. Reserve about a cup of the starchy pasta water before draining.
Step 3: Blend the Sauce
Carefully peel the blackened skins from the peppers, onions, and garlic once they’re cool enough to handle. Transfer them to a blender along with olive oil, fennel seeds, white pepper, and salt. Blend until completely smooth, scraping down the sides as needed.
Step 4: Combine and Simmer
Heat a large skillet over medium heat and pour in the roasted red pepper sauce. Once it starts bubbling gently, stir in the heavy cream and grated parmesan. Adjust the consistency using the reserved pasta water, a little at a time, until it’s just right. Add the cooked rigatoni and toss to coat. Cook on low for 2-3 minutes, letting the flavors meld.
Step 5: Garnish and Serve
Plate the rigatoni and finish with freshly cracked black pepper, a sprinkling of parsley, and an extra shaving of parmesan. Serve immediately while warm and creamy!
Additional Tips for Making This Recipe Better
From my experience preparing this dish, I have a few tips to share to make it even better:
- Use high-quality ingredients like fresh parmesan and cold-pressed olive oil. It really makes a difference in flavor.
- Don’t skip charring the vegetables thoroughly; this is what gives the sauce its unique smoky depth.
- Always save some pasta water for adjusting the sauce consistency. It’s a game-changer.
- Roast an extra pepper or garlic if you want a slightly bolder flavor in your sauce.
- Stir the pasta gently to avoid breaking the rigatoni as you coat it in sauce.
How to Serve Roasted Red Pepper Rigatoni
Presentation is everything! Serve this pasta in shallow bowls to let the colors shine through. Garnish each plate with a sprinkle of parsley and freshly grated parmesan. For an extra touch, drizzle a little olive oil on top right before serving. Pair it with crusty bread or a light salad like arugula with lemon vinaigrette.
Nutritional Information
Want to know what’s in this delicious dish? Here’s a quick snapshot:
- Calories: 520 per serving
- Protein: 14g
- Carbohydrates: 65g
- Fat: 20g
Make Ahead and Storage
This dish is great for leftovers! Here’s how to store and reheat it:
- Make Ahead: Prepare the roasted veggie sauce a day in advance and store it in an airtight container in the fridge.
- Refrigerating Leftovers: Store cooked pasta in a sealed container for up to 3 days. Add a splash of water when reheating.
- Freezing: Freeze the sauce for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a skillet over low heat, stirring constantly and adding water as needed to loosen the sauce.
Why You’ll Love This Recipe
There are so many reasons to make this recipe a regular in your kitchen! Here’s why I love it:
- Quick Prep: Perfect for weeknights when you’re short on time.
- Customizable: Easily adapt it to suit any diet or taste preference.
- Crowd-Pleaser: Its creamy, smoky flavor will win over picky eaters and foodies alike.
- Nutritional Benefits: Packed with veggies, it’s a sneaky way to eat healthy!
- Minimal Cleanup: One sauce pan and one pasta pot are all you need.
If you’re a fan of hearty meals, you might also enjoy exploring other dinner recipes for more inspiration.
FAQs
Can I use jarred roasted peppers?
Yes, but fresh roasted peppers give a deeper flavor. If you do use jarred, drain them thoroughly to avoid thinning the sauce too much.
How can I make this without cream?
You can omit the cream and substitute with cashew cream, almond milk, or even just more olive oil and pasta water.
Would penne or another pasta work?
Absolutely! Any pasta that holds sauce well, like penne or ziti, would work as a great substitute.