Roasted Red Pepper Rigatoni
Ingredients
- 12 oz rigatoni pasta
or pasta of choice
- 1 tbsp minced garlic
approximately 3-4 cloves
- 3 shallots
), thinly sliced (or 1/2 medium yellow onion
- 2 tbsp butter
- 1 cup half-and-half
or sub with milk of choice or heavy cream
- 4 oz cream cheese
softened to room temp and cubed
- 1/2 cup grated parmesan cheese
- 12 oz jar of roasted red peppers
in water
- fresh or dried basil
- grated parmesan cheese
Directions
- 1
Bring a large pot of salted water to a boil, cook pasta according to the instructions on the package (each pasta varies). Drain well and return to pot.
- 2
While the pasta is cooking, heat butter in a large sauce pan over medium heat. One melted, add the sliced shallots and cook until translucent; 2-3 minutes. Add the minced garlic and cook 1 minute.
- 3
Pour in half-and-half and stir to loosen any onions or garlic. Add the parmesan cheese and cream cheese. Stir frequently for 2-3 minutes, or until cream cheese has melted. Add the roasted red peppers to warm.
- 4
Safely pour the sauce into a food processor (or safe dish to use an immersion blender) or blender and puree until creamy. Taste test sauce and season with salt and pepper, if desired and to taste. Pour the sauce over the pasta and gently toss to coat.
- 5
Serve garnished with fresh basil and parmesan cheese. Enjoy!
Roasted Red Pepper Rigatoni
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About this Recipe
Looking for a restaurant-quality pasta dish that comes together in under 20 minutes? This Roasted Red Pepper Rigatoni delivers an incredibly creamy, savory-sweet experience that’s perfect for any weeknight or special occasion.
The beauty of this recipe lies in its streamlined approach, transforming a handful of accessible ingredients into a deeply satisfying meal. The rich, vibrant sauce, built on the sweet, smoky notes of roasted red peppers, is balanced by savory aromatics and a luxurious blend of half-and-half and cream cheese. It’s a testament to how simple techniques can yield extraordinary flavor.
Prepare for a comforting and utterly delicious pasta experience. Each forkful offers the perfect al dente bite of rigatoni, generously coated in a smooth, velvety sauce. You'll savor the bright, sweet tang of roasted red peppers, beautifully complemented by the subtle bite of garlic and shallots, and rounded out by the salty depth of Parmesan and the fresh zest of basil. This dish isn't just easy; it's a wonderfully aromatic and visually appealing meal that promises to impress with minimal effort.
Customizing this Roasted Red Pepper Rigatoni is simple. While rigatoni is fantastic, feel free to swap it for your favorite sturdy pasta shape like penne or ziti. For the creamy base, you can use milk of choice for a lighter sauce or opt for heavy cream for an even richer texture. If shallots aren't available, a half medium yellow onion works perfectly. And remember, the amount of fresh or dried basil can be adjusted to your taste.
This creamy pasta is ideal for a comforting family dinner or an elegant yet easy meal when entertaining guests. Serve it alongside a crisp green salad and some crusty bread to ensure no drop of that luscious sauce goes to waste.