Roasted Red Pepper Rigatoni RECIPE
Indulge in the creamy, savory goodness of Roasted Red Pepper Rigatoni, a dish that combines tender pasta with a luscious roasted red pepper sauce. This recipe is a delightful blend of Italian and American flavors, with a smooth, tangy sauce that comes together in just 20 minutes. Perfect for busy weeknights or a cozy dinner at home, this rigatoni dish is both comforting and elegant, guaranteed to impress family and friends.
The secret to its irresistible flavor lies in the combination of roasted red peppers and a rich, creamy base of half-and-half, cream cheese, and Parmesan. The natural sweetness of the peppers is enhanced by the aromatic garlic and shallots, creating a beautifully balanced sauce that clings to every bite of rigatoni. It’s a celebration of flavors and textures, all made with simple ingredients you likely already have in your kitchen.
Whether you’re a pasta enthusiast or looking to try something new, Roasted Red Pepper Rigatoni is an easy and satisfying option. Serve it with a sprinkle of fresh basil and extra Parmesan for an added burst of freshness and flavor. Ready in less than 20 minutes, this recipe will quickly become a favorite go-to for any occasion.
Key Ingredients for Roasted Red Pepper Rigatoni
- Rigatoni pasta – The perfect shape for capturing all the creamy sauce in every bite.
- Garlic – Adds depth and a hint of savory flavor to the sauce.
- Shallots – Milder than onions, shallots bring a sweet, delicate flavor that enhances the sauce without overpowering it.
- Butter – Provides a rich, buttery base for sautéing the garlic and shallots.
- Half-and-half – Creates a creamy, smooth sauce. You can substitute it with milk or heavy cream based on your preference.
- Cream cheese – Adds body and a velvety texture to the sauce, making it irresistibly creamy.
- Parmesan cheese – A sharp, salty cheese that enriches the sauce with umami flavor.
- Roasted red peppers – The star ingredient, offering a sweet and smoky flavor that makes this sauce truly unique.
Quick and Easy Steps to Perfect Rigatoni
- Cook the rigatoni in a large pot of salted boiling water until al dente. Drain well and set aside.
- While the pasta cooks, melt the butter in a large saucepan over medium heat. Add sliced shallots and cook until they are translucent. Stir in the minced garlic and cook briefly until fragrant.
- Pour in the half-and-half, then add the Parmesan and cream cheese, stirring constantly until the cheeses melt and the sauce becomes smooth. Add the roasted red peppers and cook until warmed through.
- Carefully transfer the sauce to a blender or use an immersion blender to puree until smooth and creamy. Season with salt and pepper to taste.
- Pour the blended sauce over the cooked pasta and toss to coat evenly. Serve hot, garnished with fresh basil and extra Parmesan cheese.
Tips for the Best Roasted Red Pepper Rigatoni
- Blend for a Smooth Sauce: For the silkiest texture, make sure to blend the sauce thoroughly until all the ingredients are completely smooth.
- Cream Cheese Prep: Soften the cream cheese at room temperature before using it to help it melt quickly into the sauce. If you forget, place it near the stove to soften while cooking.
- Adjust to Your Liking: Feel free to adjust the thickness of the sauce by adding a little pasta water or more half-and-half if needed.
Recipe Variations
Looking to mix things up? Try adding some cooked chicken, shrimp, or even sautéed mushrooms to the dish for added protein and flavor. You can also experiment with different types of pasta like penne, fusilli, or pappardelle, depending on what you have on hand. For a spicier kick, add a pinch of red pepper flakes while cooking the shallots.
Storing Leftovers of Your Rigatoni Delight
If you have leftovers, allow the pasta to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. When reheating, gently warm on the stovetop over low heat, adding a splash of milk or water to maintain the creamy consistency of the sauce. Avoid microwaving, as it can make the sauce grainy.
Enjoy the simplicity and deliciousness of Roasted Red Pepper Rigatoni any night of the week!
Roasted Red Pepper Rigatoni Recipe
Zutaten
- 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
Anleitungen
- 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!