Roasted Red Pepper Rigatoni: A Creamy, Comforting Pasta You’ll Crave

There’s something magical about pasta nights, especially when a dish like Roasted Red Pepper Rigatoni makes its way to the table. Growing up, Sundays were sacred in our house—a time for family, laughter, and big bowls of pasta shared around the kitchen table. While my nonna’s tomato sauce reigned supreme, there was one dish that always felt like a special occasion: a creamy, smoky red pepper rigatoni that filled the house with warmth.

This dish blends tradition with a modern twist. Instead of the usual tomato base, roasted red peppers create a velvety sauce, rich in flavor but surprisingly light. It’s a recipe that feels both familiar and new—a comforting hug with every bite, perfect for chilly evenings or when you need a quick yet impressive meal.

Whether you’re hosting friends or cooking for yourself, Roasted Red Pepper Rigatoni promises to transform simple pantry ingredients into something extraordinary.

Why You’ll Love This Roasted Red Pepper Rigatoni

• Ready in 30 Minutes: Quick enough for weeknights, but elegant enough for guests.
• Flavor-Packed: The roasted red peppers bring smoky depth and a subtle sweetness that balances the creamy sauce beautifully.
• Easily Adaptable: Toss in grilled chicken or slices of beef sausage for extra protein.
• Pure Comfort: There’s something undeniably cozy about creamy pasta dishes, and this one delivers with every forkful.

INGREDIENTS YOU’LL NEED

• 12 oz rigatoni pasta
• 1 tbsp minced garlic (about 3-4 cloves)
• 3 shallots, thinly sliced (or ½ medium yellow onion)
• 2 tbsp butter
• 1 cup half-and-half (or milk or heavy cream)
• 4 oz cream cheese, cubed and softened
• ½ cup grated Parmesan cheese
• 12 oz jar roasted red peppers (in water), drained and rinsed
• Fresh or dried basil, for garnish
• Additional Parmesan cheese, for serving

How to Make Roasted Red Pepper Rigatoni

Making Roasted Red Pepper Rigatoni is like orchestrating a little symphony in your kitchen. Every step adds a new layer of flavor and comfort. Here’s how to bring this cozy dish to life:

Step-by-Step Instructions

1. Cook the Rigatoni: Fill a large pot with salted water and bring it to a boil. Cook the rigatoni according to the package directions until al dente. Drain and set aside, reserving a cup of pasta water.
2. Sauté the Aromatics: In a large skillet over medium heat, melt the butter. Add the sliced shallots and sauté until soft and translucent, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant—this is where the kitchen starts smelling like home.
3. Build the Creamy Base: Pour in the half-and-half, stirring to combine with the aromatics. Add the cream cheese and Parmesan cheese, stirring gently until the cream cheese melts into the sauce, creating a silky texture.

1. Add the Roasted Red Peppers: Toss the drained red peppers into the skillet. Cook for 2 minutes just to warm them through.
2. Blend the Sauce: Carefully transfer the mixture to a blender (or use an immersion blender) and purée until smooth and creamy. Season with salt and pepper to taste. If the sauce feels too thick, add a splash of reserved pasta water to loosen it.
3. Toss the Pasta: Return the rigatoni to the pot or skillet. Pour the creamy roasted red pepper sauce over the pasta, stirring gently to coat each piece in that luscious sauce.
4. Serve and Enjoy: Dish the pasta into warm bowls. Sprinkle with extra Parmesan and a few torn basil leaves. Serve immediately while the sauce is still warm and velvety.

Helpful Tips

• Room Temperature Cream Cheese: Softened cream cheese melts more easily into the sauce, avoiding lumps.
• Blending Safely: If using a traditional blender, let the sauce cool slightly and blend in batches to avoid steam build-up.
• Save the Pasta Water: Don’t forget to reserve some pasta water—it’s perfect for adjusting the sauce consistency later.

Details

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: American/Italian-inspired
Diet: Vegetarian

Notes

• Want extra protein? Add grilled chicken or sautéed beef sausage slices right before serving.
• Spice it up with a pinch of crushed red pepper flakes while sautéing the garlic for a little heat.

Nutritional Information (Per Serving)

• Calories: 650
• Protein: 20g
• Carbohydrates: 60g
• Fat: 35g
• Saturated Fat: 20g
• Cholesterol: 90mg
• Sodium: 600mg
• Fiber: 4g
• Sugar: 8g

Frequently Asked Questions

Can I use fresh roasted peppers?
Absolutely! Roast fresh red bell peppers under a broiler or over a gas flame until the skin is charred, then peel, remove seeds, and proceed as directed.

Is this dish kid-friendly?
Yes—it’s creamy, flavorful, and not spicy. Kids love the mild sweetness of the red peppers.

Can I make it ahead?
The sauce can be made up to 3 days in advance. Store it in the fridge and reheat gently before tossing with fresh pasta.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm over low heat on the stovetop, adding a splash of milk or pasta water if needed to thin the sauce.

Related Recipes

If you loved this dish, try these next:

• Honey Pepper Chicken Mac and Cheese
• Creamy Sun-Dried Tomato Pasta with Bell Peppers and Asparagus
• Creamy Crack Chicken Penne

Conclusion

There’s something timeless about a big bowl of pasta shared with loved ones. Roasted Red Pepper Rigatoni brings warmth, comfort, and just the right touch of elegance to your table—whether it’s a busy weeknight or a cozy Sunday dinner. With its creamy sauce, smoky-sweet roasted peppers, and tender rigatoni, it’s a dish you’ll find yourself craving again and again.

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