Description
This creamy and flavorful Red Pepper Rigatoni is the perfect comfort dish for pasta lovers. With a luscious roasted red pepper sauce infused with garlic, Parmesan cheese, and smoked paprika, every bite delivers bold, smoky, and savory goodness. Ready in under an hour, it’s an easy dinner idea that feels gourmet. Serve it with garlic bread or a crisp salad for a satisfying meal.
Ingredients
For the Sauce:
- Roasted Red Peppers: 2 large peppers (or 1 jar, about 12 oz), roasted, peeled, and chopped.
- Olive Oil: 2 tablespoons
- Garlic: 4 cloves, minced
- Heavy Cream or Cashew Cream: ½ cup
- Parmesan Cheese: ½ cup, freshly grated
- Smoked Paprika: 1 teaspoon
- Salt and Black Pepper: To taste
- Red Pepper Flakes (Optional): For extra heat
For the Pasta:
- Rigatoni: 12 oz, cooked al dente
- Pasta Water: ½ cup, reserved
For Garnish:
- Fresh Parsley, chopped
- Additional Parmesan Cheese
- Cracked Black Pepper
Instructions
- Roast the Red Peppers: Preheat oven to 450°F (230°C). Roast peppers until skins are charred (about 25-30 minutes). Let them steam in a covered bowl for 10 minutes, then peel, deseed, and chop.
- Cook the Pasta: Boil rigatoni until al dente. Reserve ½ cup of pasta water before draining.
- Prepare the Sauce: In a skillet, heat olive oil over medium heat. Sauté garlic for 1 minute until fragrant.
- Blend the Sauce: Blend roasted peppers, garlic, cream, Parmesan, paprika, salt, and pepper until smooth.
- Simmer the Sauce: Return sauce to skillet and simmer for 5-7 minutes. Add reserved pasta water if needed for consistency.
- Combine and Serve: Toss pasta with the sauce, cook for 2-3 minutes, then garnish with parsley, Parmesan, and cracked black pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes