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Roasted Red Pepper Rigatoni Recipe

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4.4 from 15 reviews

This Roasted Red Pepper Rigatoni is a creamy and flavorful American main dish featuring tender rigatoni pasta coated in a smooth roasted red pepper sauce made with cream cheese, parmesan, and half-and-half. The sauce is blended to a velvety texture, creating a rich and comforting meal perfect for a quick weeknight dinner.

Ingredients

Pasta

  • 12 oz rigatoni pasta (or pasta of choice)

Sauce

  • 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 milk of choice or heavy cream)
  • 4 oz cream cheese (softened to room temperature and cubed)
  • 1/2 cup grated parmesan cheese
  • 12 oz jar roasted red peppers (in water, drained and rinsed)

Garnish

  • Fresh or dried basil
  • Grated parmesan cheese

Instructions

  1. Cook Pasta: Boil the rigatoni in salted water according to package instructions until al dente. Drain the pasta and set aside.
  2. Sauté Shallots and Garlic: In a preheated pan, melt the butter over medium heat. Add the thinly sliced shallots and fry until they become transparent. Add the minced garlic and sauté briefly until fragrant.
  3. Make the Cream Sauce: Pour in the half-and-half, then add the softened cream cheese and grated parmesan cheese. Stir continuously and cook until the cream cheese melts completely, creating a creamy sauce.
  4. Add Roasted Red Peppers: Introduce the drained and rinsed roasted red peppers to the pan, stirring to warm them through.
  5. Blend the Sauce: Transfer the entire sauce mixture to a blender and blend until smooth and creamy. Season with salt and pepper to taste.
  6. Toss Pasta with Sauce: Return the blended sauce to the pan or bowl and mix thoroughly with the cooked rigatoni to coat evenly.
  7. Garnish and Serve: Sprinkle fresh or dried basil and additional grated parmesan cheese on top before serving for added flavor and presentation.

Notes

  • For a lighter sauce, substitute half-and-half with milk or a milk alternative.
  • Ensure cream cheese is softened to room temperature to blend smoothly without lumps.
  • Use freshly grated parmesan for the best flavor and texture.
  • Feel free to add red pepper flakes for extra heat if desired.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://recipeplenty.com/roasted-red-pepper-rigatoni-recipe/