Go Back
Roasted Red Pepper Rigatoni
Ash Tyrrell

Roasted Red Pepper Rigatoni Recipe

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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.

Notes

  • 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.