Why You’ll Love Roasted Red Pepper Rigatoni Recipe
This Roasted Red Pepper Rigatoni is not only delicious, but also incredibly easy to prepare. It’s a one-pan sauce that comes together quickly, making it ideal for busy evenings. The roasted red peppers add depth and natural sweetness, balanced by garlic, onion, and creamy cheese or cream. Whether you’re serving vegetarians or just looking for a meatless meal that doesn’t sacrifice taste, this recipe fits the bill. Plus, it pairs wonderfully with a side salad or crusty bread.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Rigatoni pasta
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Jarred roasted red peppers
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Olive oil
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Onion
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Garlic
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Heavy cream or cream cheese
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Parmesan cheese
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Salt
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Black pepper
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Crushed red pepper flakes (optional)
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Fresh basil or parsley for garnish
Directions
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Cook the rigatoni according to the package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.
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In a large skillet, heat olive oil over medium heat. Sauté chopped onion until translucent, about 4–5 minutes. Add minced garlic and cook for another 1–2 minutes.
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Add roasted red peppers to the skillet and cook for 2–3 minutes to warm through.
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Transfer the mixture to a blender or use an immersion blender to purée until smooth.
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Return the sauce to the pan over medium heat. Stir in heavy cream (or cream cheese) and a handful of grated Parmesan. Mix until smooth and creamy.
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Season with salt, black pepper, and crushed red pepper flakes if using.
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Toss in the cooked rigatoni, adding a bit of reserved pasta water if needed to thin the sauce. Stir well to coat all the pasta.
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Serve warm, garnished with fresh herbs and extra Parmesan if desired.
Servings and timing
This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
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Add sautéed mushrooms, spinach, or sun-dried tomatoes for more texture and flavor.
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For a protein boost, mix in grilled chicken, Italian sausage, or chickpeas.
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Swap rigatoni for penne, fettuccine, or gluten-free pasta.
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Use coconut milk for a dairy-free version.
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Add smoked paprika or cayenne for an extra kick.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium heat, adding a splash of water or cream to loosen the sauce. You can also microwave individual portions in 30-second increments, stirring between each until heated through.
FAQs
What kind of roasted red peppers should I use?
Jarred roasted red peppers are convenient and flavorful, but you can also roast your own for a more intense taste.
Can I make this recipe vegan?
Yes, use dairy-free cream or coconut milk and a vegan Parmesan substitute.
Is this dish spicy?
Not inherently, but you can add crushed red pepper flakes or hot sauce for heat.
Can I freeze the sauce?
Yes, the red pepper sauce (without pasta) freezes well for up to 2 months.
What’s the best pasta shape for this sauce?
Rigatoni is ideal, but penne, ziti, or fusilli also work well to hold the sauce.
How do I roast my own red peppers?
Char whole peppers over a flame or in the oven, then peel, deseed, and chop.
Can I use milk instead of cream?
Yes, but the sauce will be less rich. Whole milk is the best alternative.
Is this recipe kid-friendly?
Absolutely! The sweetness of the peppers and creamy texture make it appealing to kids.
Can I prepare this ahead of time?
You can make the sauce in advance and refrigerate for up to 3 days.
What sides go well with this pasta?
A fresh green salad, garlic bread, or roasted vegetables complement this dish nicely.
Conclusion
Roasted Red Pepper Rigatoni is a vibrant, creamy, and comforting pasta dish that’s simple enough for a weeknight and special enough for entertaining. With just a few wholesome ingredients, you’ll have a restaurant-quality meal on your table in under 30 minutes. This is a recipe you’ll want to keep in your regular rotation.
Roasted Red Pepper Rigatoni
This creamy Roasted Red Pepper Rigatoni is a bold and flavorful pasta dish made with roasted red peppers, garlic, and herbs blended into a velvety sauce. Perfect for weeknight dinners or special occasions, it’s a delicious vegetarian-friendly recipe the whole family will love.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired, Mediterranean
- Diet: Vegetarian
Ingredients
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 (16 oz) jar roasted red peppers, drained
- 1/2 cup vegetable broth
- 1/2 cup heavy cream (or coconut cream for dairy-free option)
- 1/4 cup grated Parmesan cheese (optional for vegan version)
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Cook the rigatoni according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Add onion and sauté until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add roasted red peppers and sauté for 2–3 minutes.
- Transfer the mixture to a blender. Add vegetable broth, heavy cream, and smoked paprika. Blend until smooth and creamy.
- Return the sauce to the skillet. Add Parmesan cheese, and season with salt and pepper. Simmer for 3–5 minutes to heat through.
- Toss in cooked rigatoni, adding reserved pasta water a little at a time to loosen the sauce as needed.
- Serve hot, garnished with fresh basil or parsley.
Notes
- For a vegan version, omit Parmesan or use plant-based cheese.
- Use roasted red peppers from a jar or roast your own for deeper flavor.
- Add sautéed spinach or mushrooms for extra veggies.
- Make it spicy with a pinch of red pepper flakes.
