There’s something truly magical about the combination of roasted red peppers and cream, especially when twirled around a hearty rigatoni pasta. This Roasted Red Pepper Cream Rigatoni brings together smoky, sweet roasted red peppers with a luscious, velvety cream sauce that clings beautifully to every ridged tube of pasta. It’s a dish that feels indulgent yet is simple enough for a weeknight dinner. Whether you’re cooking for family or friends, this recipe promises a delightful burst of flavor and comfort in every bite.

Why It Deserves a Spot

Roasted Red Pepper Cream Rigatoni stands out in the realm of pasta dishes for several reasons. First, the sauce is a brilliant twist on the classic cream sauce, infused with the natural sweetness and smokiness of roasted red peppers. This elevates the flavor profile without relying on heavy spices or complicated techniques. Secondly, rigatoni’s ridges and hollow center make it the perfect pasta shape to hold onto this luxurious sauce, ensuring each forkful is packed with flavor.

Not only is it delicious, but it’s also versatile. The recipe is simple enough to customize with additional ingredients like sautéed mushrooms or grilled chicken if you want to boost the protein. Plus, it pairs wonderfully with Easy Garlic Bread, rounding out the meal with a garlicky crunch. If you’re someone who loves creamy pasta dishes but wants something a little different from the usual Alfredo, this dish is a must-try.

Your Shopping Guide

Rigatoni Pasta (12 oz): Look for dried rigatoni with ridges to maximize sauce adherence. Whole wheat or gluten-free versions can be used based on preference.
Red Bell Peppers (2 large): Choose firm, brightly colored red peppers as they roast beautifully and provide the best flavor.
Heavy Cream (1 cup): This is what gives the sauce its rich, creamy texture. You can find this near the dairy section.
Garlic (2 cloves): Fresh garlic is essential for that aromatic base flavor.
Olive Oil (1 tablespoon): Extra virgin olive oil adds a mild fruity note and is healthier than other oils.
Italian Seasoning (1 teaspoon): A blend of dried herbs like basil, oregano, and thyme to enhance the sauce.
Salt and Black Pepper: For seasoning to taste.
Parmesan Cheese (1/2 cup, grated): Adds a savory, nutty finish to the sauce. Use freshly grated for best results.
Fresh Basil: For garnish—adds a pop of color and fresh herbal flavor.

Gear Up: What to Grab

Large Pot: To boil the rigatoni pasta.
Baking Sheet: For roasting the red bell peppers.
Food Processor or Blender: To puree the roasted peppers into a smooth sauce.
Large Skillet: To simmer the sauce and toss the pasta.
Strainer: To drain the pasta after cooking.
Wooden Spoon or Tongs: For stirring and mixing.

Step-by-Step: Roasted Red Pepper Cream Rigatoni

Step 1: Roast and Peel the Red Peppers

Preheat your oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet and roast for about 25-30 minutes, turning every 10 minutes until the skin is charred and blistered all over. Once roasted, transfer them to a bowl and cover tightly with plastic wrap or a lid. Let them steam for 10 minutes—this makes peeling easier. After steaming, peel off the skin, remove the seeds and stems, and set aside.

Step 2: Prepare the Pasta

Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente, usually about 11-13 minutes. Reserve a cup of pasta water and then drain the pasta.

Step 3: Make the Roasted Red Pepper Cream Sauce

In a food processor or blender, combine the peeled roasted peppers, 1 cup heavy cream, minced garlic, olive oil, Italian seasoning, salt, and black pepper. Blend until smooth and creamy.

Step 4: Cook the Sauce

Pour the blended sauce into a large skillet and heat over medium. Let it simmer gently for 5-7 minutes, stirring occasionally. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.

Step 5: Combine Pasta and Sauce

Add the drained rigatoni to the skillet with the sauce. Toss well to coat every piece. Stir in the grated Parmesan cheese until melted and incorporated. Taste and adjust the seasoning with salt and pepper if needed.

Step 6: Garnish and Serve

Plate your Roasted Red Pepper Cream Rigatoni and garnish with fresh basil leaves for a fragrant, colorful finish. Serve immediately, ideally with a side like Easy Garlic Bread to mop up every bit of that gorgeous sauce.

Dietary Customizations

Vegetarian: This recipe is naturally vegetarian-friendly.
Dairy-Free: Substitute heavy cream with coconut cream or cashew cream and replace Parmesan with nutritional yeast or a dairy-free cheese alternative.
Gluten-Free: Use gluten-free rigatoni pasta.
Lower Fat: Swap heavy cream for half-and-half or evaporated milk, but note the sauce will be less rich.

Things That Go Wrong

Bland Sauce: Not seasoning the sauce well can lead to a flat flavor. Taste and adjust salt, pepper, and Italian seasoning as needed.
Watery Sauce: Adding too much pasta water or not reducing the sauce enough can make it thin. Simmer longer to thicken if needed.
Burnt Garlic: Cooking garlic too long or on high heat before adding cream can cause bitterness.
Peeling Peppers: If the peppers aren’t steamed long enough after roasting, the skin may be difficult to peel.

Keep-It-Fresh Plan

Store leftover Roasted Red Pepper Cream Rigatoni in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat, adding a splash of cream or water to restore the sauce’s creaminess. Avoid microwaving at high power to prevent the cream from separating. This dish is best enjoyed fresh, but proper storage can keep it enjoyable for a couple of days.

Handy Q&A

Can I use jarred roasted red peppers instead of roasting my own?

Absolutely! Using high-quality jarred roasted red peppers can save time and still deliver great flavor. Just drain them well before blending to avoid excess liquid in the sauce.

What’s the best way to roast red peppers if I don’t have an oven?

You can char red peppers directly over a gas burner or use a grill. Turn them frequently until the skin is blackened and blistered, then steam and peel as with oven roasting.

Can I make this recipe vegan?

Yes! Replace the heavy cream with coconut or cashew cream and swap Parmesan cheese for a vegan cheese alternative or nutritional yeast. Use plant-based pasta to keep it fully vegan.

How can I add protein to this meal?

Grilled chicken, sautéed shrimp, or crispy tofu cubes make excellent protein additions. Cook them separately and toss with the pasta and sauce just before serving.

Reader Favorites

Creamy Roasted Red Pepper Rigatoni – A similar recipe with a unique twist you’ll love exploring.
Easy Garlic Bread – The perfect side to complement your pasta night.

Wrap-Up

This Roasted Red Pepper Cream Rigatoni is a celebration of simple ingredients transformed into a comforting, elegant dish. The roasting process brings out the peppers’ sweetness, while the creamy sauce envelops the rigatoni in rich flavor. It’s an accessible recipe that still feels special and is sure to become a staple in your pasta repertoire. Whether you’re cooking a cozy dinner or impressing guests, this dish delivers every time. Don’t forget to pair it with a crunchy side and fresh herbs to complete the experience. Happy cooking!

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