There’s something irresistibly comforting about a pasta dish that brings together bold flavors and a luscious, creamy sauce. Creamy Roasted Red Pepper Rigatoni with Italian Herbs is exactly that—a vibrant, flavorful meal that’s easy to make and perfect for any night of the week. With roasted red bell peppers lending a smoky sweetness, combined with fragrant Italian herbs and a rich Parmesan cream sauce, this dish is a celebration of simple ingredients transformed into something spectacular. Whether you’re cooking for yourself, your family, or friends, this recipe will quickly become a favorite in your rotation.
What Makes This Recipe Special
This Creamy Roasted Red Pepper Rigatoni with Italian Herbs stands out because of its beautiful balance of flavors and textures. The roasted red peppers add a natural sweetness and a hint of smokiness that pairs perfectly with the creamy Parmesan sauce. The rigatoni pasta, with its ridges and tube shape, is ideal for holding onto the sauce, making every bite luscious and satisfying. The addition of Italian herbs brings an aromatic depth that elevates the dish further without overwhelming the palate. Plus, it’s straightforward enough for cooks of all skill levels, yet impressive enough to serve guests.
If you love creamy pasta dishes but want to try something a little different, this recipe is a fantastic choice. And if you’re looking for a chicken version, don’t miss the Creamy Roasted Red Pepper Chicken Penne for another delicious take on this flavor profile.
Ingredient Rundown
- 12 oz rigatoni pasta: The perfect pasta shape to catch the creamy sauce inside each tube and on its ridges.
- 2 large red bell peppers: Roasted for a sweet and smoky flavor that’s the heart of this dish.
- 2 tablespoons olive oil: For roasting the peppers and sautéing the aromatics, adding richness and depth.
- 1 small onion, chopped: Provides a subtle sweetness and a foundation of flavor.
- 3 cloves garlic, minced: Adds a fragrant pungency essential to Italian-inspired dishes.
- 1 cup heavy cream: Creates the rich, velvety sauce that coats the pasta beautifully.
- 1 cup grated Parmesan cheese: Gives the sauce its signature cheesy, umami kick.
- 1 teaspoon Italian seasoning: A blend of dried herbs like oregano, basil, and thyme to enhance the flavor profile.
- Salt and pepper to taste: To season and balance the flavors perfectly.
- Fresh basil leaves for garnish: Adds freshness and a pop of color to finish the dish.
Prep & Cook Tools
- Baking sheet: For roasting the red bell peppers evenly under the broiler or in the oven.
- Large pot: To cook the rigatoni pasta until al dente.
- Large skillet or sauté pan: For making the creamy roasted red pepper sauce.
- Blender or food processor: To puree the roasted red peppers into a smooth and silky base for the sauce.
- Wooden spoon or silicone spatula: To stir the sauce gently without scratching your cookware.
- Colander: For draining the cooked pasta.
Creamy Roasted Red Pepper Rigatoni with Italian Herbs — Do This Next
Step 1: Roast the Red Peppers
Preheat your oven’s broiler or set the oven to 450°F (230°C). Place the red bell peppers whole on a baking sheet. Roast them for about 15-20 minutes, turning occasionally, until the skin is charred and blistered all over. Once done, transfer the peppers to a bowl, cover with plastic wrap or a kitchen towel, and let them steam for 10 minutes. This makes the skin easier to peel off.
Step 2: Prepare the Pasta
While the peppers are steaming, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente (usually around 11-13 minutes). Reserve about ½ cup of pasta water for the sauce, then drain the rigatoni and set aside.
Step 3: Peel and Puree the Peppers
Once the peppers are cool enough to handle, peel off the charred skin, remove the seeds, and roughly chop the flesh. Transfer the roasted peppers to a blender or food processor and puree until smooth. Set this aside.
Step 4: Make the Sauce
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for another 1 minute until fragrant, taking care not to burn it. Lower the heat and stir in the roasted red pepper puree, heavy cream, Italian seasoning, salt, and pepper. Let the sauce simmer gently for 5 minutes to thicken slightly.
Step 5: Add Cheese and Combine
Remove the skillet from heat and stir in the grated Parmesan cheese until it melts and the sauce becomes creamy and smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Step 6: Toss Pasta with Sauce
Add the cooked rigatoni to the skillet and toss well to coat every piece with the luscious sauce. Warm everything through for a minute or two on low heat.
Step 7: Garnish and Serve
Serve the pasta hot, garnished with fresh basil leaves for a fragrant finish. Enjoy immediately for the best taste and texture.
For a baked version with a cheesy crust, you might want to try the Baked Three Cheese Chicken Rigatoni, which shares a similar comforting vibe with added layers of cheese and chicken.
Dietary Customizations
- For a lighter version, substitute heavy cream with half-and-half or full-fat coconut milk for a dairy-free option.
- Use gluten-free rigatoni pasta to make this recipe gluten-free without sacrificing texture.
- To add protein, stir in cooked chicken, shrimp, or tofu before tossing with the sauce.
- For a vegan alternative, swap Parmesan cheese for nutritional yeast or vegan Parmesan and use a plant-based cream.
Troubles You Can Avoid
- Overcooked pasta: Be sure to cook the rigatoni just until al dente to prevent mushy texture.
- Burning garlic: Add garlic after the onions are softened and cook only briefly to avoid bitterness.
- Watery sauce: Let the sauce simmer gently to thicken before adding cheese, and use reserved pasta water sparingly.
- Peeling peppers: Don’t skip the steaming step after roasting; it makes peeling the skin much easier.
Cooling, Storing & Rewarming
This pasta is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk to loosen the sauce and warm gently on the stovetop over low heat. Avoid microwaving without adding moisture as the sauce can dry out. For longer storage, you can freeze the sauce separately for up to 2 months and combine with freshly cooked pasta when ready to eat.
Quick Questions
Can I use jarred roasted red peppers instead of fresh ones?
Yes, you can substitute jarred roasted red peppers if you’re short on time. Just drain them well before pureeing. The flavor will be slightly different but still delicious.
What pasta alternatives work well in this recipe?
Besides rigatoni, penne, ziti, or even farfalle can hold the creamy sauce nicely. Choose your favorite shape for the best experience.
How can I make this dish spicier?
Add a pinch of red pepper flakes when sautéing the garlic or stir some harissa paste into the sauce for a gentle heat boost.
Is this recipe freezer-friendly?
The sauce freezes well on its own. Freeze in a sealed container and thaw overnight in the fridge before reheating. It’s best to cook fresh pasta to toss with the reheated sauce for optimal texture.
Our Most-Loved Recipes
- Baked Three Cheese Chicken Rigatoni – A cheesy, comforting baked pasta dish perfect for weeknight dinners.
- Creamy Roasted Red Pepper Chicken Penne – A protein-packed spin on the classic roasted red pepper sauce with tender chicken.
Ready to Cook?
Gather your ingredients, preheat the oven for roasting those beautiful red peppers, and get ready to create a dish that’s creamy, flavorful, and bursting with fresh Italian herb goodness. This Creamy Roasted Red Pepper Rigatoni with Italian Herbs is sure to become a beloved recipe in your kitchen. Whether you’re making it for a cozy night in or serving it up for guests, it’s a simple yet elegant meal that shines with every bite.
Dive in and enjoy the magic of creamy roasted red pepper sauce wrapped around perfectly cooked rigatoni pasta—your next favorite dinner awaits!
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Creamy Roasted Red Pepper Rigatoni with Italian Herbs
Ingredients
Equipment
Method
- Preheat your oven’s broiler or set the oven to 450°F (230°C). Place the red bell peppers whole on a baking sheet. Roast them for about 15-20 minutes, turning occasionally, until the skin is charred and blistered all over. Transfer the peppers to a bowl, cover with plastic wrap or a kitchen towel, and let them steam for 10 minutes to make peeling easier.
- While the peppers are steaming, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente (approximately 11-13 minutes). Reserve about ½ cup of pasta water, then drain the rigatoni and set aside.
- Once the peppers are cool enough to handle, peel off the charred skin, remove the seeds, and roughly chop the flesh. Transfer the roasted peppers to a blender or food processor and puree until smooth. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another 1 minute until fragrant, taking care not to burn it.
- Lower the heat and stir in the roasted red pepper puree, heavy cream, Italian seasoning, salt, and pepper. Let the sauce simmer gently for 5 minutes to thicken slightly.
- Remove the skillet from heat. Stir in the grated Parmesan cheese until melted and the sauce is creamy and smooth. If too thick, add a splash of reserved pasta water to loosen.
- Add the cooked rigatoni to the skillet and toss well to coat every piece with the sauce. Warm through on low heat for 1-2 minutes.
- Serve hot, garnished with fresh basil leaves. Enjoy immediately for best flavor and texture.
Notes
- For a lighter sauce, substitute heavy cream with half-and-half or coconut milk for a dairy-free option.
- Use gluten-free rigatoni to make this recipe gluten-free without losing texture.
- Stir in cooked chicken, shrimp, or tofu to add protein and make it more filling.
- To make it vegan, replace Parmesan with nutritional yeast or vegan cheese and use plant-based cream.
- Leftovers keep well refrigerated for up to 3 days; reheat gently with a splash of cream or milk to restore sauce consistency.
