Making roasted red pepper rigatoni feels like a small celebration in my kitchen. The creamy sauce clings to every ridge of the rigatoni, delivering bursts of smoky sweetness with every bite.

I’ve perfected this recipe through trial and error, and I’m thrilled with how simple yet luxurious it turns out every time.

It’s become one of my go-to dishes for both busy weeknights and special occasions. Trust me, once you try this, you’ll be hooked too!

Ingredients

To make the perfect roasted red pepper rigatoni, you’ll need the following ingredients. Each one creates magic in the dish, and the tips below will help you get the best results.

12 oz rigatoni pasta – Opt for rigatoni or another pasta with ridges to hold the creamy sauce better.
1 tbsp minced garlic (about 3-4 cloves) – Fresh garlic adds a punch of flavor; avoid pre-minced jars for best results.
3 shallots, thinly sliced (or ½ medium yellow onion as a substitute) – Shallots give a subtle sweetness; use fresh for maximum flavor.
2 tbsp butter – This forms a rich base for the sauce.
1 cup half-and-half (or substitute with milk of choice or heavy cream) – Choose heavy cream for a thicker sauce or milk for a lighter option.
4 oz cream cheese, softened and cubed – Cream cheese blends smoothly into the sauce when softened.
½ cup grated parmesan cheese – Grate it fresh for optimal taste and texture.
12 oz jar roasted red peppers in water, drained and rinsed – Jarred peppers are a convenient choice and blend perfectly.
Fresh or dried basil – The finishing touch to add freshness.
Extra parmesan cheese – Optional, but highly recommended for garnish.

Note: This recipe serves 4 generous portions.

Variations

Want to tweak the recipe to fit your preferences or dietary needs? Here are some great alternatives:

Dairy-Free Version: Use coconut cream or a cashew-based cream in place of half-and-half and cream cheese. Substitute nutritional yeast for parmesan.
Add Protein: Toss in grilled chicken, sautéed shrimp, or crumbled Italian sausage for a heartier meal.
Spicy Kick: Add a pinch of red chili flakes or a dash of hot sauce for some extra heat.
Gluten-Free Option: Swap the rigatoni for gluten-free pasta.
Vegetable Boost: Throw in sautéed spinach, mushrooms, or even roasted zucchini for extra nutrition.

For a fun twist, you could even use the same creamy sauce with chicken to create a homemade sticky honey chicken recipe with a sweet and smoky flavor fusion.

Cooking Time

Here’s how long it’ll take to whip up this dish:

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Equipment You Need

You don’t need a fancy kitchen setup for this recipe, just a few basics:

Large pot – To cook the pasta.
Colander – To drain the pasta after boiling.
Large saucepan – For preparing the sauce.
Food processor or blender – To blend the creamy red pepper sauce smoothly.
Kitchen knife – For slicing and dicing garlic and shallots.

How to Make Roasted Red Pepper Rigatoni?

Start with the Pasta

First, boil a large pot of salted water and cook the rigatoni according to the package instructions. Once it’s al dente, drain the pasta well and set it aside. A well-cooked pasta is the perfect foundation for the sauce to cling to.

Prepare the Aromatics

While the pasta is boiling, melt the butter in a large saucepan over medium heat. Toss in the sliced shallots and sauté until they’re translucent and fragrant, about 2-3 minutes. Add the minced garlic and stir for another minute to release its aroma.

Build the Sauce

Pour the half-and-half into the saucepan, stirring gently to deglaze the pan and pick up all the flavorful bits. Next, add the parmesan cheese and cubes of softened cream cheese. Stir frequently for 2-3 minutes until everything melts into a smooth, velvety mixture. Finally, toss in the drained roasted red peppers and heat them through.

Blend It All Together

Carefully transfer the warm mixture to a food processor or blender. Blend until the sauce becomes perfectly creamy, without any chunks. Taste and adjust seasoning with salt and a pinch of pepper, if needed. Safety tip: Be cautious when blending hot liquids!

Combine and Serve

Return the sauce to the saucepan if blended separately. Add the cooked pasta to the sauce and toss gently to coat every piece evenly. Voilà! The dish is ready to serve, garnished with fresh basil and an extra sprinkle of parmesan.

Additional Tips for Making This Recipe Better

From my experience, here are a few ways to elevate this dish:

Don’t overcook the pasta. Slightly firm rigatoni (al dente) absorbs just the right amount of sauce.
Always warm the cream cheese beforehand or slice it into small cubes for quicker melting.
Blending the sauce while warm ensures a silky texture; cool ingredients may thicken or separate.
Use high-quality parmesan for maximum flavor impact; aged varieties work best.
If you want to enjoy leftovers, save a bit of the pasta water to loosen the sauce when reheating.

How to Serve Roasted Red Pepper Rigatoni

Presentation makes all the difference! Serve the pasta on a large white or colorful plate, which helps highlight the vibrant creamy sauce. Top each portion with freshly torn basil leaves and an extra pinch of grated parmesan.

For a complete meal, pair it with a simple side salad or warm, crusty garlic bread. A sprinkling of red chili flakes or cracked black pepper adds a little visual flair and spice.

If you’re serving a crowd or planning ahead for meal prep, pair this pasta with batch-cooked entrees like slow cooker honey garlic chicken recipe to complete the spread.

Roasted Red Pepper Rigatoni — Credit IG (plantbasedfoodiefl)

Nutritional Information

If you’re wondering about the nutritional stats, here’s a quick breakdown:

Calories: 627 per serving
Protein: 20g
Carbohydrates: 74g
Fat: 27g

Make Ahead and Storage

Make Ahead: You can blend the sauce one day in advance. Store it in an airtight container in the fridge. Reheat gently on the stovetop before combining it with fresh pasta.
Storage: Leftovers can be refrigerated in a sealed container for up to 3 days.
Freezing: Freeze the sauce (not the pasta) for up to 2 months. Thaw it overnight in the fridge before reheating.
Reheating: Add a splash of milk, half-and-half, or broth to the sauce when reheating to regain its creamy consistency.

Why You’ll Love This Recipe?

This dish has won over my heart for several reasons. Here’s why I think you’ll love it too:

Quick and Easy: You can have dinner on the table in just 20 minutes.
Flavorful: The roasted red peppers give a smoky sweetness that’s impossible to resist.
Customizable: Versatile enough to add your favorites or make dietary swaps.
Family-Friendly: It’s rich, creamy, and satisfying for all ages.
Impressive Presentation: Looks like you worked harder than you actually did!

I hope you enjoy making and savoring this roasted red pepper rigatoni as much as I do. It’s the perfect combination of comfort and elegance, all wrapped up in creamy, delicious goodness. And if you’re looking to explore even more savory-sweet combinations, don’t miss trying out a homemade baked honey lime chicken thighs next time. Happy cooking!

Ash Tyrrell