Description
Roasted Red Pepper Rigatoni with creamy tomato sauce, perfect for a quick and comforting meal.
Ingredients
Scale
- 1 pound (450g) rigatoni pasta
- 3 large red bell peppers (or 1 16oz/450g jar roasted red peppers, drained)
- 3 tablespoons olive oil, divided
- 1 medium onion, finely diced (about 1 cup/160g)
- 4 cloves garlic, minced (about 2 tablespoons)
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 cup (240ml) vegetable broth
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) freshly grated Parmesan cheese, plus more for serving
- 1/4 cup (15g) fresh basil leaves, torn or chopped
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Prepare the Peppers (Skip if using jarred) If roasting peppers yourself, preheat your broiler to high. Slice peppers in half, remove seeds and membranes, then place cut-side down on a foil-lined baking sheet. Broil until skins are blackened and blistered, about 10-15 minutes. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel away the charred skins and set peppers aside.
- Step 2: Cook the Pasta Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook until al dente according to package instructions, usually 10-12 minutes. Before draining, reserve 1 cup of the starchy pasta water. Drain pasta but don’t rinse – you want to preserve the starchy exterior.
- Step 3: Start the Sauce Base While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 4-5 minutes. Add the minced garlic and red pepper flakes (if using), and cook for another 30 seconds until fragrant, being careful not to burn the garlic.
- Step 4: Blend the Sauce Add the roasted red peppers and vegetable broth to the skillet. Simmer for 5 minutes to meld flavors. Carefully transfer the mixture to a blender (or use an immersion blender) and process until smooth. If using a standard blender, be careful with the hot liquid – blend in batches if necessary and vent the lid.
- Step 5: Finish the Sauce Return the pureed sauce to the skillet over medium-low heat. Stir in the heavy cream and bring to a gentle simmer. Add the Parmesan cheese, stirring until melted and incorporated. Season with salt and freshly ground black pepper to taste. If the sauce seems too thick, add some of the reserved pasta water, a tablespoon at a time.
- Step 6: Combine and Serve Add the drained rigatoni directly to the sauce, tossing gently to coat every piece. Cook together for 1-2 minutes to allow the pasta to absorb some of the flavor. Remove from heat, drizzle with remaining tablespoon of olive oil, and fold in most of the fresh basil. Serve your Roasted Red Pepper Rigatoni immediately, garnished with remaining basil and additional Parmesan cheese.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480 calories per serving
- Sugar: 6 grams
- Sodium: 510 mg
- Fat: 25 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 11 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 3 grams
- Protein: 12 grams
- Cholesterol: 60 mg