Description

Red Pepper Rigatoni is a creamy, vibrant pasta dish that combines the smoky sweetness of roasted red peppers with the richness of tomatoes and cream. Perfect for both weeknights and dinner parties, it’s a bold yet comforting plate that’s ready in under an hour.

Ingredients

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)

Salt and black pepper to taste

¾ cup heavy cream

½ cup grated Parmesan cheese, plus more for garnish

Fresh parsley, chopped (for garnish)

Instructions

Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
In a large skillet, heat olive oil over medium heat. Sauté onion for 4-5 minutes until translucent. Add garlic and cook 1 more minute.
Add chopped roasted red peppers, crushed tomatoes, oregano, red pepper flakes, salt, and black pepper. Simmer for 8-10 minutes.
Carefully blend the sauce using an immersion blender or by transferring to a blender in batches until smooth.
Return the sauce to the skillet over low heat. Stir in heavy cream and Parmesan cheese. Simmer for 2-3 minutes until creamy.
Toss the cooked rigatoni into the sauce. Stir until evenly coated, using reserved pasta water as needed to loosen the sauce.
Serve hot, garnished with extra Parmesan and fresh parsley.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course