Description
This creamy Roasted Red Pepper Rigatoni is rich, comforting, and full of flavor. The roasted red peppers blend into a smooth, tangy sauce that clings beautifully to the pasta—perfect for a cozy dinner.
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 and cubed)
- 1/2 cup grated parmesan cheese
- 12 oz jar roasted red peppers (in water, drained and rinsed)
- Garnishment: fresh or dried basil, extra parmesan cheese
Instructions
- Cook pasta according to package directions. Drain and set aside.
- In a skillet over medium heat, melt butter. Sauté shallots and garlic until softened (3–4 minutes).
- Add roasted red peppers to the skillet and cook for another 2 minutes.
- Transfer contents of skillet to a blender. Add half-and-half and blend until smooth.
- Return blended sauce to the skillet. Stir in cream cheese and parmesan over low heat until melted and creamy.
- Add cooked pasta to the sauce and toss to coat evenly.
- Garnish with basil and extra parmesan before serving.
Notes
- You can add grilled chicken, shrimp, or Italian sausage for protein.
- Use jarred roasted red peppers packed in water—not oil—for best texture.
- This sauce also pairs well with penne or fettuccine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired