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–+ servings

Roasted Red Pepper Rigatoni Recipe

A creamy, savory-sweet roasted red pepper sauce made with simple ingredients in less than 20 minutes. This delicious and easy pasta dish is full of flavor and perfect for a quick weeknight meal.
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Course: Main Course
Cuisine: American, Italian
Keyword: Roasted Red Pepper Rigatoni Recipe
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

  • 12 oz rigatoni pasta or preferred pasta type
  • 2 tbsp butter
  • 1 tbsp minced garlic around 3-4 cloves
  • 3 shallots thinly sliced (or substitute with 1/2 medium yellow onion)
  • 1 cup half-and-half or use milk or heavy cream as desired
  • 1/2 cup grated Parmesan cheese
  • 4 oz cream cheese softened to room temperature and cubed
  • 12 oz jar of roasted red peppers in water, drained and rinsed

For Garnishing:

  • Fresh or dried basil
  • Additional grated Parmesan cheese

Instructions

  • Boil a large pot of salted water and cook the rigatoni according to the package instructions. Drain thoroughly and set aside in the pot.
  • While the pasta cooks, melt the butter in a large saucepan over medium heat. Add the sliced shallots and sauté for 2-3 minutes, or until they turn translucent. Stir in the minced garlic and cook for an additional minute.
  • Pour in the half-and-half, stirring to deglaze the pan and incorporate any onions or garlic. Add the grated Parmesan cheese and cream cheese cubes, stirring frequently for 2-3 minutes until the cream cheese melts. Stir in the roasted red peppers and warm through.
  • Carefully transfer the sauce to a food processor or blender, and puree until smooth and creamy. Adjust seasoning with salt and pepper to taste.
  • Pour the blended sauce over the cooked pasta and toss gently to coat evenly.
  • Serve hot, garnished with fresh basil and additional Parmesan cheese. Enjoy!

Notes

For a perfectly creamy texture, ensure all ingredients are fully pureed in the food processor or blender. A high-quality appliance, such as the Hamilton Beach Food Processor, works well.
To help the cream cheese melt faster, soften it to room temperature and cut it into small cubes before adding to the sauce. If it remains cold, place it near the stove while boiling the pasta to warm it gently.