Roasted Red Pepper Pasta
Ingredients
- 12 ounces ridged rigatoni
- Extra virgin olive oil
- 4 large garlic cloves
crushed and peeled
- 3 large roasted red peppers
homemade or 15-ounce jar roasted red peppers
- 1/2 cup whole milk or milk of your choice
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Spanish paprika
sweet or smoked
- Kosher salt
- Black pepper
- 1/4 cup grated parmesan
more to your liking
- Handful fresh basil leaves
), torn, for garnish (optional
Directions
- 1
Boil the pasta. Bring a large saucepan of water (about 4 quarts) to a rolling boil and season generously with kosher salt (about 1/2 to 1 tablespoon). Add the pasta and bring back to boil. Stir occasionally until the pasta is cooked to al dente according to package instructions, about 9 to 10 minutes. Reserve 1 cup of the pasta cooking water before draining.
- 2
Soften the garlic. While the pasta is cooking, heat about 2 tablespoons of olive oil over medium heat until just shimmering. Add the garlic and stir until fragrant, about 30 seconds. Transfer the garlic and olive oil to the bowl of a large food processor fitted with a blade.
- 3
Add the roasted peppers. If you roasted the peppers yourself, remove the skin and seeds and roughly chop. If you’re using a jar, drain them well and pat them dry. Add the peppers to the food processor, along with the milk, oregano, paprika, and a big pinch of salt and pepper (about 1/2 teaspoon each). Blend until smooth.
- 4
Combine the pasta and sauce. When the pasta is ready, remember to reserve about 1 cup of the cooking water and drain. Return the pasta to the saucepan and pour the sauce over top. Turn the heat to low and add the parmesan. Stir to mix well so the pasta is fully coated in the sauce. Mix in the reserved pasta water, a splash at a time, as necessary until the pasta is nicely glossy (you likely won’t need all of the water).
- 5
Serve. Divide the pasta among serving bowls and top with fresh basil and more parmesan cheese, if you like.
Roasted Red Pepper Pasta
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About this Recipe
Craving a comforting pasta dish that feels gourmet but comes together effortlessly? This Roasted Red Pepper Pasta delivers on all fronts, bringing creamy, smoky flavors to your table with minimal fuss and delicious results.
The beauty of this recipe lies in its simplicity and the deep flavor profile developed from roasted red peppers. Whether you choose to roast your own peppers for an even richer depth or opt for the convenience of well-drained jarred varieties, the result is a luscious sauce that clings perfectly to ridged rigatoni, creating a truly satisfying experience.
Prepare for a truly heartwarming meal that wraps you in warmth with every bite. You'll experience the sweet, slightly smoky notes of roasted red peppers, balanced with the pungent warmth of crushed garlic and a subtle earthy hint from Spanish paprika. The sauce is wonderfully creamy, coating each piece of ridged rigatoni for a comforting mouthfeel. A sprinkle of fresh basil adds a bright, aromatic finish, elevating this easy-to-make dish to something special.
Easily adapt this creamy roasted red pepper pasta to suit your pantry or preferences. For a dairy-free option, swap the whole milk for your preferred plant-based milk. If you don't have ridged rigatoni, another sturdy pasta shape like penne or fusilli would also work well. Adjust the type of Spanish paprika—sweet for a milder taste or smoked for an extra layer of complexity and a deeper aroma.
This comforting pasta is perfect for a weeknight family dinner or a relaxed weekend meal. Serve it simply with a side salad and a crusty piece of bread for soaking up every last bit of the delicious sauce.