Creamy Roasted Red Pepper Rigatoni

If you love pasta dishes that combine rich, velvety sauces with bold, fresh flavors, this Creamy Roasted Red Pepper Rigatoni is just the recipe you need. It’s a comforting yet sophisticated meal that feels indulgent without being overly complicated. Roasting the red bell peppers enhances their natural sweetness, which blends perfectly with a creamy Parmesan sauce, garlic, and al dente rigatoni pasta. Whether you’re cooking for a weeknight dinner or entertaining guests, this dish is sure to become a favorite in your recipe rotation.

Why This Recipe is a Keeper

This dish strikes the perfect balance between creamy and bright, with the roasted red peppers adding a smoky sweetness that elevates the whole meal. It’s incredibly easy to make but tastes like something you’d order at a cozy Italian trattoria. Plus, the ingredients are pantry-friendly and fresh, making it approachable for cooks of all skill levels. It’s also versatile—you can customize it with proteins or extra veggies for a heartier meal. If you enjoy dishes like the Creamy Marry Me Chicken Pasta, you’ll appreciate the rich texture and flavors here, too.

Ingredient Notes

• Rigatoni Pasta (12 oz): The ridges and large tubular shape are perfect for trapping the luscious sauce, ensuring every bite is flavorful.
• Red Bell Peppers (2 large): Roasting and peeling these peppers intensifies their sweetness and softens their texture, which is essential for a smooth sauce.
• Heavy Cream (1 cup): This adds richness and creaminess, creating a luscious sauce that clings to the pasta beautifully.
• Parmesan Cheese (1 cup, grated): Freshly grated Parmesan brings a salty, nutty depth that enhances the cream sauce.
• Garlic (2 cloves, minced): Garlic infuses the sauce with a subtle pungency that complements the sweetness of the peppers.
• Olive Oil (2 tablespoons): Used for roasting the peppers and sautéing the garlic, it adds a fruity, aromatic base.
• Salt and Pepper: Essential for seasoning and balancing the flavors perfectly.
• Fresh Basil Leaves: Garnish with fresh basil for a pop of color and a fragrant herbal note.

Gear Checklist

• Baking Sheet: For roasting the red peppers evenly under high heat.
• Large Pot: To cook the rigatoni pasta until al dente.
• Blender or Food Processor: To puree the roasted peppers into a smooth sauce base.
• Large Skillet: For sautéing garlic and combining the sauce with pasta.
• Wooden Spoon or Silicone Spatula: To stir the sauce and pasta gently without scratching your cookware.
• Grater: For freshly grating Parmesan cheese.

Creamy Roasted Red Pepper Rigatoni Made Stepwise

Step 1: Roast and Peel the Red Peppers

Preheat your oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skins are blistered and blackened. Remove from the oven and transfer the peppers to a bowl, covering it tightly with plastic wrap or a lid. Let them steam for 10 minutes—this makes peeling easier. Once cooled, peel off the skins, remove the stems, and seeds.

Step 2: Cook the Rigatoni

Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve about ½ cup of pasta water, then drain the pasta and set aside.

Step 3: Prepare the Roasted Red Pepper Sauce

In a blender or food processor, combine the peeled roasted peppers, heavy cream, grated Parmesan cheese, and minced garlic. Blend until smooth and creamy. Taste and season with salt and pepper as needed.

Step 4: Sauté Garlic and Warm the Sauce

Heat the olive oil in a large skillet over medium heat. Add a bit of extra minced garlic if you want an extra garlicky kick and sauté for 1-2 minutes until fragrant. Pour in the roasted red pepper sauce and warm it gently, stirring frequently. If the sauce is too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.

Step 5: Combine Pasta and Sauce

Add the cooked rigatoni to the skillet with the sauce. Toss gently to coat every piece of pasta evenly. Allow the pasta to heat through for a minute or two.

Step 6: Garnish and Serve

Divide the Creamy Roasted Red Pepper Rigatoni among plates or bowls. Garnish with fresh basil leaves and an extra sprinkle of Parmesan if desired. Serve immediately and enjoy!

Variations by Season

• Spring: Add fresh peas and asparagus tips for a pop of green and sweetness.
• Summer: Toss in some grilled zucchini or eggplant to amplify the roasted vegetable flavors.
• Fall: Stir in sautéed mushrooms and a pinch of smoked paprika for an earthy twist.
• Winter: Mix in roasted butternut squash cubes and a dash of nutmeg for warming comfort.

What I Learned Testing

• Roasting the peppers directly under high heat gives a deeper, smokier flavor than boiling or steaming.
• Peeling the peppers after steaming in a covered bowl makes the skin slip off easily without losing flesh.
• Using freshly grated Parmesan cheese yields a creamier sauce compared to pre-grated varieties.
• Reserving pasta water is crucial to adjust the sauce texture perfectly without thinning it excessively.
• Fresh basil garnish not only adds color but brightens the richness of the creamy sauce beautifully.

Storage Pro Tips

Store any leftover Creamy Roasted Red Pepper Rigatoni in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk and gently warm on the stovetop over low heat to revive the sauce’s creaminess. Avoid microwaving directly as it can cause the sauce to separate. For longer storage, the sauce can be frozen separately in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating with freshly cooked pasta for best results.

Frequently Asked Questions

Can I use jarred roasted red peppers instead of fresh?

Yes, jarred roasted red peppers can be a convenient substitute. Just make sure to drain them well to avoid excess liquid in the sauce, which could thin it out. The flavor will be slightly different but still delicious.

Is it possible to make this dish dairy-free?

Absolutely. Substitute the heavy cream with full-fat coconut milk or cashew cream, and use a dairy-free Parmesan alternative or nutritional yeast instead of traditional Parmesan cheese. The texture will be creamy but the flavor will have a slight twist.

What type of pasta works best for this recipe?

Rigatoni is ideal because its ridges and hollow shape hold onto the creamy sauce perfectly. However, penne or ziti are great alternatives if you don’t have rigatoni on hand.

Can I add protein to make this a complete meal?

Yes! Grilled chicken, sautéed shrimp, or even crispy tofu pair wonderfully with this sauce. If you want to keep it vegetarian, adding roasted chickpeas or white beans can boost protein without overpowering the flavors.

Reader Favorites

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• One-Pot Tomato Basil Pasta – Easy, fresh, and perfect for busy weeknights.

The Takeaway

The Creamy Roasted Red Pepper Rigatoni is a spectacularly satisfying pasta dish that’s rich, flavorful, and surprisingly simple to prepare. Roasting the peppers unlocks a smoky sweetness that pairs beautifully with the creamy Parmesan sauce and garlic-infused olive oil. Whether you’re aiming for a quick weeknight dinner or a special meal to impress, this recipe delivers on all fronts. Don’t forget to garnish with fresh basil to brighten every bite and add a touch of elegance. Give it a try and watch it become a staple in your kitchen!

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