Roasted Red Pepper Rigatoni
Looking to elevate your pasta night with something both comforting and full of flavor? Roasted red pepper rigatoni is the perfect dish. This recipe combines the smoky sweetness of roasted red peppers with the richness of cream and the heartiness of rigatoni pasta. Whether you’re cooking for a special occasion or just a cozy dinner at home, this dish will quickly become a family favorite.
Why You’ll Love Roasted Red Pepper Rigatoni
This dish is the ultimate comfort food with a gourmet twist. The sauce, made from roasted red peppers, is velvety smooth, with a perfect balance of sweetness, smokiness, and a touch of heat. Paired with rigatoni, a pasta known for its ability to hold onto sauce, every bite is packed with flavor. Plus, it’s incredibly easy to make, yet impressive enough to serve to guests.
Ingredients for Roasted Red Pepper Rigatoni
For the Rigatoni:
- 12 ounces of rigatoni pasta
- Salt for the pasta water
For the Roasted Red Pepper Sauce:
- 2 large red bell peppers, roasted and peeled
- 1 small onion, finely chopped
- 3 cloves of garlic, minced
- 1/2 cup of heavy cream
- 1/4 cup of grated Parmesan cheese
- 1 tablespoon of olive oil
- 1/2 teaspoon of red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley for garnish
How to Roast Red Peppers
Step 1: Preheat Your Oven
Preheat your oven to 450°F (230°C). While it’s heating, prepare your red peppers.
Step 2: Prepare the Peppers
Cut the red bell peppers in half, removing the stem, seeds, and membranes. Place them cut-side down on a baking sheet lined with aluminum foil.
Step 3: Roast the Peppers
Roast the peppers in the oven for 20-25 minutes, or until the skins are charred and blistered. Immediately transfer the peppers to a bowl and cover it with plastic wrap. Let them steam for about 10 minutes to loosen the skins.
Step 4: Peel and Chop
Once the peppers are cool enough to handle, peel off the skins and discard them. Chop the roasted peppers into pieces and set aside.
Making the Roasted Red Pepper Sauce
Step 1: Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they are soft and translucent, about 5 minutes. If you’re using red pepper flakes for a spicy kick, add them now.
Step 2: Blend the Sauce
Transfer the sautéed onions and garlic to a blender or food processor. Add the roasted red peppers, heavy cream, and Parmesan cheese. Blend until smooth and creamy. If the sauce is too thick, you can add a splash of the pasta cooking water to thin it out.
Step 3: Season to Taste
Return the sauce to the skillet and heat it over low heat. Season with salt and freshly ground black pepper to taste. Keep the sauce warm while you cook the pasta.
Cooking the Rigatoni
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta water before draining the pasta.
Step 2: Combine Pasta and Sauce
Add the cooked rigatoni to the skillet with the roasted red pepper sauce. Toss the pasta in the sauce, adding a bit of the reserved pasta water if needed to achieve a silky, well-coated consistency.
Step 3: Garnish and Serve
Serve the roasted red pepper rigatoni in bowls, garnished with fresh basil or parsley and extra Parmesan cheese if desired.
Perfect Pairings for Roasted Red Pepper Rigatoni
Wine Pairings
A light-bodied red wine like Pinot Noir or a crisp white wine like Sauvignon Blanc pairs beautifully with this dish. The acidity of the wine will balance the richness of the sauce.
Side Dishes
Complement the pasta with a simple side salad dressed with a lemon vinaigrette or a piece of garlic bread. Roasted vegetables like asparagus or broccoli also make a great addition.
Dessert Ideas
Finish the meal with a light dessert, such as a lemon sorbet or panna cotta, to cleanse the palate after the rich pasta.
Tips and Tricks for Success
Tip 1: Make It Creamier
For an even richer sauce, you can add an extra tablespoon of butter or a bit more Parmesan cheese.
Tip 2: Adding Protein
If you’d like to add some protein to the dish, grilled chicken, shrimp, or even Italian sausage would be excellent additions. Simply cook the protein separately and toss it with the pasta and sauce before serving.
Tip 3: Make It Vegan
To make a vegan version, substitute the heavy cream with coconut milk or a cashew cream, and use nutritional yeast in place of Parmesan cheese.
Health Benefits of Roasted Red Pepper Rigatoni
Rich in Vitamins
Red bell peppers are packed with vitamins A and C, making this dish as nutritious as it is delicious. These vitamins are essential for immune support and healthy skin.
High in Fiber
Rigatoni pasta provides a good source of fiber, especially if you opt for whole wheat or gluten-free varieties. Fiber aids in digestion and helps keep you feeling full longer.
Antioxidant Powerhouse
The vibrant red color of the bell peppers is a sign of their high antioxidant content, which helps fight free radicals in the body.
Frequently Asked Questions
1. Can I use jarred roasted red peppers?
Yes, jarred roasted red peppers can be a great time-saver. Just make sure to drain and pat them dry before using them in the recipe.
2. What if I don’t have heavy cream?
You can substitute half-and-half or even whole milk, though the sauce may be slightly less rich.
3. How do I store leftovers?
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
4. Can I freeze the roasted red pepper sauce?
Yes, the sauce can be frozen for up to 2 months. Thaw it in the refrigerator overnight and reheat on the stove before tossing with pasta.
5. What other pasta shapes can I use?
This sauce works well with any short pasta, such as penne, ziti, or fusilli. The ridges on these pasta shapes help hold onto the sauce beautifully.
Roasted Red Pepper Rigatoni
Looking to elevate your pasta night with something both comforting and full of flavor? Roasted red pepper rigatoni is the perfect dish. This recipe combines the smoky sweetness of roasted red peppers with the richness of cream and the heartiness of rigatoni pasta. Whether you're cooking for a special occasion or just a cozy dinner at home, this dish will quickly become a family favorite.
Ingredients
- 12 oz rigatoni pasta (or pasta of choice)
- 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 sub with milk of choice or heavy cream)
- 4 oz cream cheese (softened to room temp and cubed)
- 1/2 cup grated parmesan cheese
- 12 oz jar of roasted red peppers (in water) (drained and rinsed)
- Garnishment:
- Fresh or dried basil
- Grated parmesan cheese
Instructions
Boil the pasta in salted water according to the instructions. Drain the water.
In a preheated pan, melt the butter and fry the shallots until transparent. Then add chopped garlic.
Pour in half-and-half, then cream cheese and parmesan. Cook until the cream cheese has melted.
Add roasted red peppers to warm them up.
Transfer the sauce to a blender and beat until smooth. Salt and pepper to taste.
Mix the sauce with the paste. Sprinkle with basil and parmesan.
Notes
- To prevent the pasta from sticking after cooking, add a couple of tablespoons of olive oil and mix.2. Half-and-half you can replace with 10% cream.
- Remove the cream cheese from the refrigerator in advance ta take room temperature. Then it will melt faster in the pan. Or simply chop it into small pieces with a knife.
- You can whip the sauce using an immersion blender or in the food processor.