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Homemade Creamy Roasted Red Pepper Rigatoni recipe photo
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Creamy Roasted Red Pepper Rigatoni

This Creamy Roasted Red Pepper Rigatoni is rich, velvety, and bursting with smoky sweetness—perfect for an indulgent yet easy pasta dinner!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 12 oz Rigatoni Pasta
  • 2 large Red Bell Peppers roasted and peeled
  • 1 cup Heavy Cream
  • 1 cup Parmesan Cheese grated
  • 2 cloves Garlic minced
  • 2 tablespoons Olive Oil
  • Salt to taste
  • Black Pepper to taste
  • Fresh Basil Leaves for garnish

Instructions

  • Preheat your oven to 450°F (230°C). Place whole red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until skins are blistered and blackened.
  • Remove from oven and transfer peppers to a bowl. Cover tightly with plastic wrap or a lid and let steam for 10 minutes to loosen skins.
  • Once cooled, peel off skins, remove stems and seeds. Set aside.
  • Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente.
  • Reserve ½ cup pasta water, then drain pasta and set aside.
  • In a blender or food processor, combine peeled roasted peppers, heavy cream, grated Parmesan, and minced garlic. Blend until smooth and creamy.
  • Season sauce with salt and pepper to taste.
  • Heat olive oil in a large skillet over medium heat. Optionally add extra minced garlic and sauté 1-2 minutes until fragrant.
  • Pour in roasted red pepper sauce and warm gently, stirring frequently.
  • If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
  • Add cooked rigatoni to skillet and toss gently to coat evenly.
  • Allow pasta to heat through for 1-2 minutes.
  • Divide pasta among plates or bowls. Garnish with fresh basil leaves and extra Parmesan if desired. Serve immediately.

Equipment

  • Baking Sheet
  • Large Pot
  • Blender or Food Processor
  • Large Skillet
  • Wooden Spoon or Silicone Spatula
  • Grater

Notes

  • Roasting the peppers directly under high heat enhances their smoky flavor better than boiling or steaming.
  • Steaming the peppers in a covered bowl makes peeling the skin easier without losing flesh.
  • Use freshly grated Parmesan for a creamier, more flavorful sauce than pre-grated cheese.
  • Reserve pasta water to adjust sauce consistency without thinning it excessively.
  • Garnish with fresh basil to add a fragrant, colorful touch that brightens the dish.