Roasted Pepper Vodka Rigatoni
If you’re craving a pasta dish that’s bursting with bold flavors and creamy textures, look no further than this Roasted Pepper Vodka Rigatoni. This recipe transforms simple ingredients into a vibrant, comforting meal that feels both indulgent and fresh. The roasted red bell peppers infuse the sauce with a smoky sweetness, while the splash of vodka adds a subtle depth that beautifully complements the cream and Parmesan. Whether you’re cooking for a weeknight dinner or a special occasion, this pasta is sure to impress everyone at the table.
Why This Recipe is a Keeper
This Roasted Pepper Vodka Rigatoni recipe is a true crowd-pleaser for several reasons. First, it’s incredibly easy to make but packs a gourmet punch with its rich, creamy sauce and roasted pepper flavor. The combination of cream, chicken broth, and Parmesan cheese creates a luscious sauce that clings perfectly to each rigatoni tube. Plus, the garlic and red pepper flakes add just the right amount of kick without overpowering the dish.
Another reason to keep this recipe in your rotation is its versatility. You can easily swap out rigatoni for other pasta shapes or even try it with stuffed pasta like tortellini, much like the Roasted Red Pepper Alfredo Tortellini. The sauce also pairs wonderfully with goat cheese, as seen in the Creamy Roasted Red Pepper Goat Cheese Penne. It’s a perfect balance of comfort food and sophisticated flavors, making it a go-to recipe for both busy weeknights and dinner parties.
Ingredient Rundown
- 12 oz rigatoni pasta: The perfect shape to hold onto the creamy roasted pepper vodka sauce.
- 2 large red bell peppers, roasted and diced: Roasting brings out the natural sweetness and adds a smoky depth.
- 1 cup heavy cream: Creates a luscious, silky sauce texture.
- 1 cup chicken broth: Adds savory richness and balances the creaminess.
- 1/2 cup grated Parmesan cheese: Infuses the sauce with nutty, salty flavor.
- 1 tablespoon olive oil: For sautéing garlic and adding richness.
- 3 cloves garlic, minced: Provides an aromatic foundation and flavor boost.
- 1 teaspoon crushed red pepper flakes: Adds a gentle heat that livens up the sauce.
- Salt and pepper to taste: Essential seasonings to enhance all the flavors.
- Fresh basil for garnish: Brightens the dish with herbal freshness.
Cook’s Kit
- Large pot: For boiling the rigatoni pasta.
- Sheet pan or broiler-safe dish: To roast the red bell peppers.
- Blender or food processor: To puree the roasted peppers for a smooth sauce base.
- Large skillet or saucepan: To make the vodka sauce and combine everything.
- Wooden spoon or silicone spatula: For stirring the sauce gently.
- Grater: To freshly grate the Parmesan cheese.
- Knife and cutting board: For mincing garlic and dicing roasted peppers.
Roasted Pepper Vodka Rigatoni: How It’s Done
Step 1: Roast the Red Bell Peppers
Preheat your oven to 450°F (232°C). Place the whole red bell peppers on a sheet pan and roast for 20-25 minutes, turning occasionally until the skins are charred and blistered all over. Alternatively, you can broil them on high, turning every few minutes. Once roasted, transfer the peppers to a bowl and cover tightly with plastic wrap or a plate to steam for 10 minutes. This makes the skins easier to peel off. Peel, deseed, and dice the peppers, setting aside.
Step 2: Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta and set it aside.
Step 3: Prepare the Roasted Pepper Vodka Sauce
In a blender or food processor, puree the roasted red peppers until smooth. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and crushed red pepper flakes, sautéing for about 1 minute until fragrant but not browned. Pour in the pureed roasted pepper and cook for 2-3 minutes, stirring occasionally.
Step 4: Add Liquids and Simmer
Pour in the vodka (about 1/4 cup) and let it simmer for 2-3 minutes to cook off the alcohol. Then, add the chicken broth and heavy cream. Stir well and bring the sauce to a gentle simmer, allowing it to thicken slightly for about 5 minutes.
Step 5: Finish the Sauce and Combine
Remove the skillet from heat and stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste. If the sauce is too thick, add reserved pasta water a splash at a time to reach your desired consistency. Add the cooked rigatoni to the sauce and toss gently to coat every piece evenly.
Step 6: Garnish and Serve
Serve the Roasted Pepper Vodka Rigatoni hot, topped with fresh basil leaves for a fragrant and colorful finish. A sprinkle of extra Parmesan is always a welcome touch!
Healthier Substitutions
- Swap heavy cream with half-and-half or full-fat coconut milk for a lighter, dairy-free option.
- Use vegetable broth instead of chicken broth to keep the dish vegetarian-friendly.
- Replace rigatoni with whole wheat or chickpea pasta for more fiber and protein.
- Reduce olive oil slightly or sauté the garlic in broth for lower fat content.
Notes from the Test Kitchen
- Roasting the peppers ahead of time adds incredible depth and sweetness to the sauce that canned peppers can’t match.
- Be careful not to burn the garlic; it should be fragrant but not bitter.
- If you don’t have a blender, finely chop the roasted peppers for a chunkier texture.
- The vodka enhances the sauce by unlocking flavors in the peppers and cream, but feel free to omit it if preferred; just add a splash of extra broth.
- Fresh basil adds a refreshing herbaceous note—don’t skip it!
Storage Pro Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat with a splash of broth or cream to loosen the sauce. Avoid microwaving at high power, which can cause the cream to separate. This pasta also freezes well—freeze in portions and thaw overnight in the fridge before reheating.
Handy Q&A
Can I use a different pasta shape instead of rigatoni?
Absolutely! Penne, ziti, or even farfalle work beautifully with this sauce. The key is to choose a pasta shape that can hold onto the creamy roasted pepper vodka sauce well.
Is it necessary to use vodka in the sauce?
The vodka helps to intensify the flavors by releasing aromatic compounds in the roasted peppers and cream, but if you prefer not to use alcohol, simply omit it and add a bit more chicken broth. The sauce will still be delicious!
Can I make this dish vegan or dairy-free?
Yes! Substitute heavy cream with full-fat coconut milk or cashew cream, and use nutritional yeast or a vegan Parmesan alternative instead of cheese. Also, swap chicken broth for vegetable broth to keep it plant-based.
How do I roast red bell peppers without an oven?
You can char the peppers directly on a gas stovetop burner or use a grill. Hold the peppers with tongs over the flame until the skin is blistered and blackened, then place them in a covered bowl to steam before peeling.
Keep Cooking
- Roasted Red Pepper Alfredo Tortellini – Another creamy pasta with roasted peppers and a cheesy twist.
- Creamy Roasted Red Pepper Goat Cheese Penne – A decadent penne recipe featuring tangy goat cheese and roasted red peppers.
- Classic Vodka Sauce Pasta – A timeless vodka sauce recipe that pairs wonderfully with any pasta shape.
- Roasted Garlic Parmesan Pasta – A simple yet flavorful pasta centered around roasted garlic and Parmesan.
Save & Share
If you loved this Roasted Pepper Vodka Rigatoni, don’t forget to save it to your favorites and share it with your friends and family. It’s a perfect dish to impress guests or elevate a cozy night in. Tag your photos on social media—I love seeing your kitchen creations come to life!
This dish brings together smoky, creamy, and slightly spicy flavors in a luscious sauce that’s easy to make yet feels special. With roasted peppers as the star ingredient and rigatoni to soak up all that goodness, this Roasted Pepper Vodka Rigatoni will quickly become one of your go-to pasta recipes.
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Roasted Pepper Vodka Rigatoni
Ingredients
Equipment
Method
- Preheat your oven to 450°F (232°C). Place the whole red bell peppers on a sheet pan and roast for 20-25 minutes, turning occasionally until the skins are charred and blistered all over. Alternatively, you can broil them on high, turning every few minutes. Once roasted, transfer the peppers to a bowl and cover tightly with plastic wrap or a plate to steam for 10 minutes. Peel, deseed, and dice the peppers, setting aside.
- Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta and set it aside.
- In a blender or food processor, puree the roasted red peppers until smooth. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and crushed red pepper flakes, sautéing for about 1 minute until fragrant but not browned. Pour in the pureed roasted pepper and cook for 2-3 minutes, stirring occasionally.
- Pour in the vodka (about 1/4 cup) and let it simmer for 2-3 minutes to cook off the alcohol. Then, add the chicken broth and heavy cream. Stir well and bring the sauce to a gentle simmer, allowing it to thicken slightly for about 5 minutes.
- Remove the skillet from heat and stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste. If the sauce is too thick, add reserved pasta water a splash at a time to reach your desired consistency. Add the cooked rigatoni to the sauce and toss gently to coat every piece evenly.
- Serve the Roasted Pepper Vodka Rigatoni hot, topped with fresh basil leaves for a fragrant and colorful finish. A sprinkle of extra Parmesan is always a welcome touch!
Notes
- Roasting peppers ahead adds incredible depth and sweetness unmatched by canned peppers.
- Be careful not to burn the garlic; sauté until fragrant but not browned.
- If no blender is available, finely chop the roasted peppers for a chunkier sauce texture.
- Omit vodka if preferred; add extra broth to maintain sauce volume.
- Fresh basil garnish brightens and enhances the dish’s flavor.
