Zesty Red Pepper Rigatoni Recipe: Pasta Night Made Magical

Crafting a mouthwatering red pepper rigatoni demands creativity and passion for simple, vibrant ingredients.

Pasta enthusiasts understand the magic of transforming humble components into something extraordinary.

Fresh herbs and rich roasted peppers create a symphony of flavors that dance across your palate.

Mediterranean influences shine through this delightful dish, bringing warmth and comfort to your dinner table.

Robust spices complement the sweet undertones of perfectly charred peppers, promising a memorable culinary experience.

Home cooks can easily master this recipe with a few expert techniques.

You’ll fall in love with every twirling bite of this irresistible meal that celebrates bold, straightforward cooking.

Why Red Pepper Rigatoni Packs a Flavor Punch

• Transforming red peppers into a silky sauce becomes a breeze with simple roasting techniques that enhance natural sweetness.
• Minimal ingredients and straightforward steps make this pasta a go-to meal for busy home cooks seeking delicious comfort.
• Creamy, smoky sauce with rich Parmesan creates a restaurant-quality dish that satisfies both kids and adults with its vibrant taste profile.
• Perfect for adapting to different dietary needs by swapping cream or cheese, ensuring everyone can enjoy this delectable pasta creation.

Ingredients for Creamy Red Pepper Rigatoni

• Red Peppers: Sweet and vibrant base for the sauce.
• Rigatoni Pasta: Hearty pasta with ridges to hold the sauce.
• Parmesan Cheese: Adds rich, salty depth to the dish.

• Garlic, Cream, Paprika, Salt, Black Pepper: Classic flavor enhancers for a creamy sauce.

• Fresh Parsley: Bright, fresh herb to finish the dish.

Cooking Instructions for Red Pepper Pasta

Step 1: Transform Peppers into Culinary Magic

Crank your oven to a blazing 450°F.

Nestle whole red peppers onto a baking sheet and roast until their skins turn beautifully charred and blistered.

Once done, transfer peppers to a covered bowl and let them steam for 10 minutes.

Gently peel away the blackened skin, remove seeds, and chop into tender pieces.

Step 2: Cook Pasta to Perfection

Fill a large pot with water and bring to a rolling boil.

Drop rigatoni and cook until it reaches that ideal al dente texture.

Before draining, secretly set aside some pasta water – this liquid gold will be your sauce’s secret weapon.

Step 3: Awaken Garlic’s Flavor

Warm olive oil in a skillet over medium heat.

Introduce minced garlic and let it dance and sizzle for a minute, releasing its intoxicating aroma.

Step 4: Create Silky Smooth Sauce

• Roasted red peppers
• Sautéed garlic
• Heavy cream
• Parmesan cheese
• Paprika
• Salt
• Black pepper

Blend until the mixture becomes luxuriously smooth and creamy.

Step 5: Simmer and Develop Flavors

Pour the sauce back into the skillet.

Let it simmer gently, allowing flavors to mingle and intensify.

If the sauce seems too thick, splash in some reserved pasta water to achieve the perfect consistency.

Step 6: Final Symphony of Flavors

Introduce rigatoni to the sauce, tossing until every pasta tube is beautifully coated.

Cook for a few minutes to let everything harmonize.

Finish with a sprinkle of fresh parsley, an extra dusting of Parmesan, and a generous crack of black pepper.

Pro Tips for Creamy and Balanced Pasta

• Choose bright red, firm peppers without blemishes for the best flavor and easy roasting. Rotate them occasionally during roasting to ensure even charring and caramelization.
• Save the starchy pasta water as a secret weapon to adjust sauce consistency, helping it cling smoothly to rigatoni without becoming too thick or thin.
• Use room temperature cream to prevent sauce from breaking or separating when blending, ensuring a silky, uniform texture throughout the dish.
• Toast Parmesan cheese briefly in a dry pan before adding to the sauce to enhance its nutty, rich flavor profile and create deeper taste dimensions.
• Swap heavy cream with Greek yogurt or plant-based cream for a lighter version, and use gluten-free pasta to make the recipe suitable for different dietary needs.

How to Store and Reheat Red Pepper Rigatoni

• Store leftovers in an airtight container in the fridge for up to 3-4 days. Let the pasta cool completely before sealing to prevent moisture buildup.
• Transfer cooled pasta to freezer-safe containers or heavy-duty freezer bags. Freeze for maximum 2 months. Avoid freezing as the cream-based sauce might separate.
• Warm gently in a skillet over medium-low heat. Add a splash of pasta water or cream to restore sauce consistency. Stir frequently to prevent sticking and ensure even heating.
• Place pasta in a microwave-safe dish. Add a few tablespoons of water or cream. Cover and heat in 30-second intervals, stirring between each interval to distribute heat evenly.

What to Pair with Red Pepper Pasta

• Elevate Roasted Red Pepper Rigatoni Experience
• Pair Crisp White Wine: Sauvignon Blanc cuts through creamy sauce with bright acidity, complementing roasted pepper's sweetness and enhancing pasta's rich flavors.
• Select Herbal Chardonnay: Unoaked versions provide subtle buttery notes that harmonize perfectly with the smooth, velvety sauce without overwhelming delicate pepper nuances.
• Match Sparkling Rosé: Refreshing bubbles and light berry undertones contrast beautifully with the robust sauce, creating a playful and balanced dining experience.
• Serve Rustic Bread Accompaniment: Crusty artisan sourdough or ciabatta slices work wonderfully for soaking up extra sauce, adding textural contrast and extending meal enjoyment.

Flavor Variations for This Rigatoni Dish

• Vegan Pepper Pasta: Replace cream with cashew cream or coconut milk. Use nutritional yeast instead of Parmesan for a dairy-free, plant-based version that maintains rich flavor.
• Gluten-Free Option: Swap rigatoni with gluten-free pasta made from rice, quinoa, or chickpea flour. Ensure all ingredients are certified gluten-free for sensitive diets.
• Spicy Pepper Kick: Add red pepper flakes or a dash of cayenne to enhance heat. Include diced jalapeños or hot sauce for extra spiciness that transforms the original recipe.
• Mediterranean Herb Variation: Incorporate fresh basil, oregano, or thyme into the sauce. Mix in sun-dried tomatoes or olives for a Mediterranean-inspired flavor profile that elevates the dish.

FAQs

• What type of peppers work best for this recipe?

Red bell peppers are ideal due to their sweet flavor and smooth texture. They roast beautifully and create a rich, creamy sauce with minimal bitterness.

• Can I make this recipe dairy-free?

Yes, substitute heavy cream with coconut cream or cashew cream. Use nutritional yeast instead of Parmesan cheese to maintain a similar depth of flavor.

• How do I know when the peppers are properly roasted?

Peppers are ready when the skin is completely charred and looks blistered all over. They should feel soft when gently pressed and have a deep, rich color.

• Is this dish spicy?

The recipe is mild with a hint of paprika. If you want more heat, add red pepper flakes or include a small amount of jalapeño when roasting the peppers.

Red Pepper Rigatoni Recipe

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4.8 from 40 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Creamy red pepper rigatoni delivers a Mediterranean-inspired pasta symphony of silky sauce and robust flavors. Hearty pasta shells embrace roasted peppers and aromatic herbs, promising a simple yet luxurious dining experience you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 large roasted red peppers (or 1 jar, about 340 grams / 12 ounces), roasted, peeled, and chopped
• 12 cup (120 milliliters) heavy cream or cashew cream
• 12 cup (50 grams) parmesan cheese, freshly grated

Aromatics and Seasonings:

• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt to taste
• Black pepper to taste

Optional Spice:

• Red pepper flakes (for extra heat)

Cooking Base:

• 2 tablespoons (30 milliliters) olive oil

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Instructions

1. Roast red peppers at 450°F for 25-30 minutes until completely charred, creating a deep caramelized exterior with blistered skin.
2. Transfer roasted peppers to a sealed container, allowing them to steam and soften for 10 minutes, which helps easy skin removal.
3. Carefully peel and remove seeds from peppers, then roughly chop the tender roasted flesh into uniform pieces.
4. Cook rigatoni in salted boiling water until perfectly al dente, ensuring a slight firmness. Retain ½ cup pasta water before draining.
5. Heat olive oil in a skillet over medium temperature, gently sautéing minced garlic until aromatic and translucent, approximately 60 seconds.
6. Combine roasted peppers, sautéed garlic, cream, Parmesan, paprika, salt, and pepper in a blender, processing until achieving a silky, uniform sauce.
7. Pour blended sauce back into skillet, simmering for 5-7 minutes and adjusting consistency with reserved pasta water if necessary.
8. Introduce cooked rigatoni to the sauce, allowing pasta to absorb flavors for 2-3 minutes over gentle heat.
9. Plate and garnish with fresh parsley, additional Parmesan cheese, and cracked black pepper for a vibrant, flavorful finish.

Notes

• Roast peppers completely until skins are deeply charred and blistered for maximum smoky flavor.
• Pat peppers dry after steaming to ensure smooth sauce texture and prevent excess water.
• Use high-quality Parmesan cheese for richer, more complex sauce depth.
• Adjust sauce consistency with reserved pasta water, adding gradually to control thickness.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 2 g
• Sodium: 300 mg
• Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 40 mg