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