Creamy Roasted Red Pepper Rigatoni

Why You’ll Love This Recipe

• Velvety, restaurant-style sauce with weeknight-friendly steps.
• Sweet roasted peppers, creamy finish, and a gentle chili warmth.
• Hugs rigatoni so every ridge catches sauce and cheese.
• Make with fresh roasted peppers or speed it up with jarred.

Grocery List

• Produce: 2 large red bell peppers, 3 garlic cloves, 1 small shallot (optional), fresh basil
• Dairy: Heavy cream, Parmesan, unsalted butter (optional)
• Pantry: Rigatoni, extra-virgin olive oil, crushed red pepper flakes, kosher salt, black pepper

Full Ingredients

For the Roasted Peppers

• 2 large red bell peppers (about 12 oz total); or 12 oz jar roasted red peppers, drained and patted dry
• 1 tsp extra-virgin olive oil (if roasting fresh peppers)
• Pinch kosher salt

For the Sauce

• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1 small shallot, finely minced (optional)
• 1/2 tsp crushed red pepper flakes (use 1/4 tsp for mild)
• 1/2 cup heavy cream
• 3/4 cup finely grated Parmesan (about 45 g), plus more for serving
• 1 tbsp unsalted butter (optional, for extra silkiness)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste

For the Pasta

• 12 oz rigatoni
• 4 qt water
• 1 tbsp Diamond Crystal kosher salt (or 2 tsp Morton) for the pasta water

To Finish

• Fresh basil leaves, torn
• Extra grated Parmesan
• Extra-virgin olive oil, for drizzling (optional)
• Additional chili flakes, to taste (optional)

Step-by-Step Instructions

Step 1: Roast and prep the peppers

Preheat the oven to 475°F. Line a sheet pan with foil. Rub the bell peppers with 1 tsp olive oil and a pinch of salt. Roast for 20–25 minutes, turning once, until skins are blistered and blackened in spots. Transfer to a bowl, cover tightly (plate or plastic wrap), and steam for 10 minutes. Peel off skins, remove stems and seeds, and roughly chop. If using jarred roasted peppers, simply drain well, pat dry, and proceed.

Step 2: Boil the pasta

Bring 4 qt water to a rolling boil. Season with 1 tbsp Diamond Crystal kosher salt (or 2 tsp Morton). Add 12 oz rigatoni and cook until al dente, 10–11 minutes (check the package). Before draining, reserve 1 cup pasta water. Drain and set aside.

Step 3: Build aromatic base

In a large sauté pan or skillet, heat 2 tbsp olive oil over medium heat. Add the sliced garlic and minced shallot (if using). Cook, stirring, for 2–3 minutes until softened and fragrant but not browned. Add the crushed red pepper flakes and toast for 30 seconds to bloom the spice.

Step 4: Blend the sauce until velvety

Add the chopped roasted peppers to the skillet along with 1/2 cup reserved pasta water. Stir to combine and warm through for 1 minute. Carefully transfer to a blender and blend on high until completely smooth and glossy, 45–60 seconds. Alternatively, blend directly in the pan with an immersion blender. Return the smooth sauce to the skillet.

Step 5: Enrich with cream and Parmesan

Stir in 1/2 cup heavy cream and bring to a gentle simmer over medium heat for 3–4 minutes, stirring occasionally, until slightly thickened. Reduce heat to low. Off the boil, whisk in 3/4 cup grated Parmesan in 2 additions until fully melted and the sauce turns silky. Whisk in 1 tbsp butter if using. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper, adjusting to taste.

Step 6: Marry the pasta and sauce

Add the drained rigatoni directly to the skillet. Toss vigorously for 1–2 minutes, adding splashes of the remaining reserved pasta water as needed to create a glossy sauce that clings to every ridge. The sauce should be fluid but not runny.

Step 7: Finish and serve

Plate the pasta and top with torn basil, extra Parmesan, a drizzle of olive oil, and a pinch of chili flakes if you like more heat. Serve immediately while hot and creamy.

Pro Tips

• Roast until skins blister deeply; steaming the peppers makes peeling effortless and concentrates their sweetness.
• Reserve more pasta water than you think you need; it is your best tool for adjusting sauce body and helping it cling.
• Add Parmesan off the boil and over low heat to avoid graininess or clumping.
• Use a high-powered blender for an ultra-smooth, restaurant-quality texture.
• If using jarred peppers, choose ones packed in water or rinse lightly if vinegar-packed; pat very dry to keep the sauce creamy, not watery.

Variations

• Spicier: Swap in 1 tsp Calabrian chili paste for the flakes for a fruity, deeper heat.
• Dairy-free: Use 1/2 cup unsweetened cashew cream and 2 tbsp nutritional yeast in place of cream and Parmesan.
• Protein boost: Fold in seared Italian sausage or grilled chicken at Step 6.

Storage & Make-Ahead

Make the roasted pepper sauce (through Step 5) up to 4 days ahead; cool, cover, and refrigerate. Reheat gently over low heat, loosening with water or milk as needed before tossing with freshly cooked pasta. Leftover assembled pasta keeps 2–3 days refrigerated; reheat gently with a splash of water or cream to revive the sauce. The blended sauce freezes well for up to 2 months; thaw overnight in the fridge and rewarm gently.

Nutrition (per serving)

Approximate: 560 calories; 63 g carbs; 19 g protein; 26 g fat; 12 g saturated fat; 4 g fiber; 6 g sugar; 780 mg sodium. Values will vary based on brands and optional butter.