Red Pepper Rigatoni: A Creamy, Bold Pasta Delight

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Creamy, smoky, and just the right amount of spicy—Red Pepper Rigatoni is a dish that wraps comfort and sophistication into every bite. This pasta blends the boldness of roasted red peppers with the richness of cream, garlic, and tomatoes, resulting in a sauce that’s irresistibly velvety. Finished with freshly grated Parmesan and a sprinkle of chopped parsley, each forkful delivers a balanced burst of savory warmth.

Whether you’re looking to impress dinner guests or whip up a quick weeknight indulgence, this rigatoni recipe fits the bill. Its vibrant color and aromatic flavors make it not only satisfying to eat but also visually appealing on the plate. This dish comes together quickly, yet tastes like it simmered for hours—a true win for anyone who loves effortless elegance in the kitchen.

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Ingredients for Red Pepper Rigatoni

• 12 oz rigatoni pasta
• 2 tablespoons olive oil
• 1 small yellow onion, chopped
• 3 garlic cloves, minced
• 1 (12 oz) jar of roasted red peppers, drained and chopped
• 1 (14 oz) can crushed tomatoes
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional, for extra heat)
• Salt and black pepper to taste
• ¾ cup heavy cream
• ½ cup grated Parmesan cheese, plus more for garnish
• Fresh parsley, chopped (for garnish)

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Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, according to the package instructions. Reserve 1 cup of the pasta water before draining. Set aside.

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Step 2: Sauté the Aromatics

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Stir in the minced garlic and cook for another minute, just until fragrant.

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Step 3: Add the Peppers and Tomatoes

Stir in the chopped roasted red peppers, crushed tomatoes, oregano, red pepper flakes (if using), salt, and black pepper. Let everything simmer for about 8-10 minutes to meld the flavors together.

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Step 4: Blend the Sauce

Transfer the sauce mixture to a blender or use an immersion blender directly in the skillet to purée until smooth. Be careful when blending hot liquids—work in batches if needed and leave the lid slightly ajar.

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Step 5: Stir in the Cream and Cheese

Return the blended sauce to the skillet over low heat. Stir in the heavy cream and grated Parmesan cheese. Let it simmer for 2-3 minutes until the sauce becomes creamy and cohesive.

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Step 6: Combine with Pasta

Add the drained rigatoni to the sauce, tossing to coat evenly. If the sauce is too thick, stir in a splash of reserved pasta water until it reaches your desired consistency.

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Step 7: Garnish and Serve

Serve hot, topped with extra Parmesan and freshly chopped parsley. Enjoy it with a side salad or garlic bread for a complete meal.

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Storage Instructions

Red Pepper Rigatoni stores beautifully, making it a great make-ahead option for busy days.

• Refrigerator: Place leftovers in an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or milk to loosen the sauce if needed.
• Freezer: For longer storage, freeze in individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Make Ahead Tip: You can prepare the sauce in advance and refrigerate or freeze it separately from the pasta. Simply cook fresh rigatoni when ready to serve.

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Estimated Nutrition

These values are approximate and based on a standard serving size (1/4 of the recipe):

• Calories: 540 kcal
• Protein: 15 g
• Fat: 24 g
• Carbohydrates: 60 g
• Fiber: 5 g
• Sugar: 8 g
• Sodium: 680 mg
• Calcium: 180 mg

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Frequently Asked Questions

Can I make this dish vegan?

Yes! Substitute the heavy cream with full-fat coconut milk or a cashew cream, and use nutritional yeast or a vegan Parmesan alternative.

What other pasta shapes work well with this sauce?

Penne, fusilli, or farfalle all hold the sauce beautifully and can be swapped for rigatoni.

Can I add protein to this dish?

Absolutely. Grilled chicken, sautéed shrimp, or even chickpeas pair well with the red pepper sauce.

How spicy is this pasta?

It’s mild to medium by default. You can adjust the heat by increasing or omitting the red pepper flakes.

Is it okay to use fresh red peppers instead of jarred?

Yes, you can roast fresh red peppers at home—just be sure to peel and seed them before adding to the sauce.

Can I use milk instead of heavy cream?

You can, but the sauce will be thinner and less rich. Whole milk or half-and-half are better substitutes than low-fat milk.

How do I make the sauce extra creamy?

Add an extra tablespoon of cream cheese or a knob of butter during the final simmering step for a silkier texture.

What’s the best way to reheat leftovers?

For best results, reheat on the stovetop over low heat with a splash of milk or reserved pasta water to restore creaminess.

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