Description
Creamy Roasted Red Pepper Rigatoni is a delightful dish that marries rich flavors with a luscious creamy texture, perfect for family dinners or casual get-togethers. This pasta recipe shines through its vibrant roasted red pepper sauce, delivering an irresistible twist that’s both satisfying and visually appealing. With just a handful of ingredients and a quick preparation time, you can whip up this comforting meal in no time. Whether you’re cooking for yourself or entertaining guests, this dish will impress everyone at the table.
Ingredients
- 1 pound rigatoni pasta
- 2 roasted red bell peppers (or 1 jar roasted red peppers, drained)
- 1 cup heavy cream
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- 2 tablespoons olive oil
- spicy chicken or turkey sausage (optional)
- Italian seasoning and red pepper flakes to taste
Instructions
- Cook rigatoni in a large pot of salted boiling water until al dente; reserve some pasta water before draining.
- In a skillet, heat olive oil over medium heat and sauté chopped onion until softened. Add minced garlic and cook until fragrant.
- Blend roasted red peppers with heavy cream until smooth, then pour into the skillet with onions and garlic.
- Stir in Italian seasoning and optional red pepper flakes; let simmer for about 5 minutes.
- Combine cooked rigatoni with the sauce, adding reserved pasta water as needed. Mix in grated Parmesan cheese and season to taste.
- Serve topped with fresh basil and additional cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 480
- Sugar: 5g
- Sodium: 590mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg
Keywords: For a lighter version, replace heavy cream with half-and-half or coconut milk. Feel free to add vegetables like spinach or zucchini for extra nutrition. To make it vegan, substitute heavy cream with cashew cream and omit cheese or use nutritional yeast.